Toto’s Beef Loaf (serves 4)
Never did my grandmother from Lancashire, UK imagine in her wildest dreams that her beef loaf would be served gluten and dairy free in sunny Florida! Toto’s beef loaf is not the same as meat loaf. We eat it cold in the summer with a salad and new potatoes. It has no tomato sauce/ketchup in it. Instead it has a nice hint of garlic. I made a breakthrough with this beef loaf (and think it will work well with other recipes that require bread as a filler). I replaced the breadcrumbs with cooked brown rice. I ignored the need for melted butter altogether, thinking that the ground beef had enough fat in it. The resulting beef loaf tasted pretty much the same as Toto’s recipe and once it was cooked I turned it out onto a metal rack over a metal baking tray to let any fat from the loaf drain out.
1 pound of ground/minced beef – the leanest and most organic you can find
4 oz ham – minced in food processor
1/2 cup of cooked brown rice
1 medium onion – finely chopped
2 large cloves of garlic – minced
Handful of parsley – minced in food processor
1 egg – whisked with a fork
Salt and freshly ground pepper
Put ground/minced beef in a large bowl.
Add all the other ingredients and mix together well by hand.
Oil a glass loaf dish.
Place meat mixture in loaf dish and cook for 30 – 40 minutes until beef loaf is cooked through in the middle.
Turn loaf out onto a rack to let any fat run off.
Let cool, slice and serve.