1 Tbsp (15 ml) cooking oil
1 onion, peeled and chopped
1 ˝ cups (375 ml) grated Cheddar cheese
3 slices wholewheat bread
˝ cup (125 ml) milk
500 g mince
1 extra large
egg
2 Tbsp (30 ml) tomato paste
2 tsp (10 ml) chopped fresh mixed herbs or ˝ tsp (3 ml) dried
1 tsp (5 ml) mustard powder
salt and freshly ground black pepper to taste
- Heat the oil in a heavy-based saucepan and sauté the onion until soft. Remove and set aside.
- Grease a medium loaf tin well and cover the base with some of the cheese. Soak the bread in the milk and combine with the remaining ingredients, except the cheese. Alternate layers of meat and cheese in the loaf tin, finishing with a layer of cheese. Bake in a preheated oven at 160 °C for about 1 hour. Serve with buttered tagliatelle.
Serves 4-6
Variations
Layer 125 g rindless streaky bacon on the base before adding grated cheese and filling. Arrange three hard-boiled eggs in the middle of the loaf. Substitute
bread and milk with 1 cup (250 ml) fresh breadcrumbs. Add vegetables, such as grated carrots, tomatoes and spinach.
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