Reddit mentions of Masterclass Non-stick 2lb Loaf Tin, 23 x 13cm (9" x 5")

I got this guys and girls!

Obviously with meatloaf the primary ingredient will be meat. Ask 10 people, and you'll get 20 different answers about what the right meat should be. Some people insist it's ground beef, pork and veal, some other people insist it's lamb chuck, some other people insist it's grass feed Angus sirloin.

All those people are wrong. It's a mother f'n meatloaf, the primary goal when making a meatloaf is to get some cheap protein into hungry mouths. You want authentic, then get authentic, meatloaf is made with the cheap stuff from the store. That doesn't mean it isn't good, but lets not over complicate some peasant food shall we.

I buy what's on sale. Most often that is 80:20 beef (80% meat 20% fat) sometimes that a pork and beef blend which is also about 80% meat... The important thing is to buy minced meat with a high fat content. The fat helps to keep the loaf in one piece, and if you cook it like I do the drained off fat makes the best potatoes in the solar system. In Canada and the UK you'll often have trouble buy minced meat with enough fat.

Okay so you've sourced your mince. The standard loaf tin that available in most any store happens to fit 1.5 lbs or about 800g of roast beef plus the ingredients we are about to add. Speaking of the other ingredients, you need 1 carrot 1 celery stick 1 onion (buy a big brown onion about the size of a softball, use about half for the meatloaf) a bunch of parsley (add about 2/3 of what is pictured here) and about 1 oz of capers (or half of the 2 oz containers that are commonly available) chop all of those in a food processor to start what I like to call, ineloquently, the flavor paste. Add the veg mix to a pan, along with ~1 cup of stock and allow to simmer until the stock has almost completely dissipated.

Once you've cooked the diced veg add to a bowl with the mince. Then add about 2 tbsp of dried mustard, and 2 tbsp of Worcestershire sauce, 1 whole egg and 1/2 cup of bread crumbs. Many people add some tomato paste or ketchup, I personally don't like it. Pack all of this tightly into the loaf pan. And here's a secret, turn the pan upside down into a casserole dish or anything that is deep enough to capture the fat will drain from you're meatloaf. Cook for 30 minutes at 350f.

After which, drain the fat from the meatloaf, onto a pan of potatoes (which I forgot to tell you to buy) add the 1/3 bunch of parsley you have left, and the 1/2 onion. I personally feel this is the best part of the dish, so feel free to add more spices to your potatoes, I like a pinch of paprika, cumin, course ground pepper, salt, and some minced garlic. Thyme is wonderful as well so if you have some fresh add it, or dried.

This becomes a little awkward to cook, since the meatloaf you just stole the fat from has, maybe, another 20 min left in the oven, while the potatoes have another hour to cook.

You could use this time to search out a good recipe for a meatloaf glaze, since I'm not sure I have it nailed down yet. What I do is use about 3 parts ketchup, 2 part brown sugar, 1 part mustard. I heat this up in a pot. When I put the meatloaf in for the final cook, I lift up the bread tin (which was upside down) and coat it with the glaze. Doing it this way gives the meatloaf a maximum surface area for the sweet glaze.

EDIT: Aww to heck with it. It just turned 5pm on the west coast and after writing that I know what I'm having for supper. Check back with pics.