Meatloaf rolled in potato crisps? Yep. They add crunch and colour as well as becoming appetisingly golden. Make it together with the kids and help fill in the best part of an afternoon during Lockdown.
1 cup crumbs made with 2-3 thick slices stale white bread 1 medium onion, peeled and finely chopped 500g (a good 1 lb) minced (ground) beef 2 rashers streaky bacon, finely chopped 1 tsp salt ½ tsp freshly ground black pepper 1 Tbsp chopped fresh marjoram, or 1 tsp dried oregano 1 tsp chopped thyme 1 Tbsp tomato ketchup 1 Tbsp soy sauce Finely grated zest 1 lemon 1 small (size 5) free-range egg, lightly beaten 150g (6 oz) salted potato crisps, crumbled Tomato sauce or ketchup, plum sauce, mustard or chutney to serve
1 Preheat oven to 190°C (375°F). Trim crusts off bread, then turn the bread into breadcrumbs in a food processor or liquidizer.
2 Mix onion, crumbs, mince, bacon, salt and pepper, herbs, tomato ketchup, soy sauce, lemon zest and egg. I do this with my hands – wearing disposable food gloves. Transfer mixture to a piece of baking (parchment) paper set in a shallow oven tray and shape meat into a log. Roll in crumbled potato crisps.
3 Bake for approximately 40 minutes, or until crisp and brown and cooked through.
Here’s the perfect dish to put together with kids because there are lots of little jobs for them to do. They will love crushing the potato crisps – and I’ve allowed more than you need because for sure the little tykes will munch some as they go!
For a sweeter savoury flavour, first gently cook the onion in butter before cooling then mixing with the meat and other ingredients.
This is great served hot with vegetables of your choice, but it is also lovely cold with salad and tangy things like gherkins. It will keep for 2-3 days.