Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 062011

Serves 6 – 8
Preparation time ½ hour plus 2 hours refrigeration prior to cooking.  [Can be prepared a day in advance].  Also, once cooked, allow time for the loaf to mould – up to one hour.  If you don’t do this it is likely to fall apart.
Cooking time 1½ hours
Preheat oven to 325?F/165?C, gas mark 3 when ready to cook – note 2 hour refrigeration time prior to cooking.

INGREDIENTS

  • 3lb [1.5kg] lean minced beef (or lamb);
  • 4 slices rindless bacon, chopped;
  • 3 hard boiled eggs,  shelled and mashed; [see ‘How to make the perfect hard boiled egg’ LINK]
  • 1 teaspoon dried thyme,
  • 1 teaspoon dried oregano,
  • 4 tablespoons orange juice,
  • 1 tablespoon lemon juice,
  • sprinkle of salt,
  • ½ teaspoon ground black pepper.

Mix everything together in a bowl and refrigerate for at least 2 hours. Put the mixture into a non-stick loaf tin and then sit the loaf tin in a large baking tin. Pour boiling water into the baking tin so it comes about half way up the outside of the loaf tin. Put in the preheated oven for 1½ hours, but after about 1 hour, cover the  loaf with foil to prevent the meat drying out. Remove from the oven and leave to cool for about an hour. Turn the loaf out onto a plate and serve. If it doesn’t tip out easily, run a knife along the edges of the tin to release it. Eat cold or hot.