Something I’ve noticed is that a lot of meals can be made in a very similar way. The idea is that mince of any kind with a binding agent can be shaped or used however you want.
- Cheese (cheddar is what I usually use)
- Seasoning (I’ve got a jar of everyday seasoning)
Place a packet worth of mince into a mixing bowl with about a quarter of the amount of mince in cheese and breadcrumbs. Crack two eggs into the mix and sprinkle in your seasoning, salt and pepper.
Mash it about with your hands so everything is well combined and sits in a reasonably stable ball in the bowl.
Scoop out onto a baking parchment lined baking tray and shape as you want it, this could be balls, patties, a sausage shape for a pie or something else. If a meatloaf is intended I recommend adding chopped cooking bacon to the mix and using a parchment lined bread tin instead.
After about 10 minutes in the oven at 220 degrees the meat will be mostly cooked but the meat tray will be covered in oil. Remove your meat from this tray and add it to: a frying pan for meatballs, rolled out pastry for a pie or a fresh tray for burgers. Then cook for however long it takes until it looks properly done. The cook time for meatloaf is roughly an hour depending on the size of your tin.