Mala says “When I was tiny, I hated bread. I would look at the loaf (those days we would get uncut loaves as well) and think “why can this not be made of mutton?” The carnivorous me wanted mutton all the time, in every possible way. The day I bought my first oven I decided that the meatloaf would be an intrinsic part of my cooking endeavors. And here it goes…”
500 gms Mutton/Chicken/Beef mince
6-8 slices of bread
6 eggs (2 raw and 4 boiled)
2 big onions, chopped v fine
12-15 pods of garlic chopped fine
2 tsp of pepper powder
2 tsp of oregano
2 tbsp of chili sauce
2 tbsp of vinegar
2 tbsp of olive oil
50 gms Amul butter
Salt to taste
Boil 4 eggs, peel and keep aside.
Roast the chopped onions and garlic in the oven with a dash of olive oil for 30 min for that smoky aroma.
Take the mince,break and add in the two raw eggs, add the bread and all other ingredients, including a big dollop of butter. (You may substitute butter with olive oil.)
Then arrange an inch thick of this mix on the baking dish. Arrange the boiled eggs on this lengthwise. (Eggs are optional, but the kids love it, so there!) Cover the eggs with the rest of the mix, shape with your palms like a loaf n bake for an hour at 180-200 degrees.
And yes, do brush the loaf with some butter before u slide it into the oven.
Recipe by: Mala Ray Chatterjee