Meatloaf is a great way to use leftover meat and bread. Try our curried lamb loaf updated from a 1973 recipe. A cheap, quick and easy meal for the family
- 90g (3oz) bread
- 350g (12oz) cold cooked lamb (from roast leg or shoulder)
- 1 leftover roasted onion, chopped (or finely chopped fresh onion)
- 1 leftover roasted garlic (or finely grated fresh garlic)
- 1 eating apple, quartered and cored
- 1 level tbsp curry paste (we used Madras)
- 1 medium egg
- Salt and freshly ground black pepper
- 1 tbsp chutney (whatever your choice)
- 500g (1lb) loaf tin, buttered and strip-lined with Bakewell paper
Set the oven to 180°C/Gas Mark 4. Put the bread in a food processor and blend into coarse breadcrumbs. Tip them out into a bowl.
Cut the meat into chunks (trimming off fat as you go) and put into the food processor with the onion, garlic, apple quarters and curry paste. Whizz to a coarse texture, then add the egg, breadcrumbs and seasoning and whizz again, just enough to mix. Stir in chutney.
Pack the mixture into the tin, stand the tin on a baking tray, cover with foil and bake for 30 mins. Take off the foil, then cook loaf for another 10 mins. Leave to cool in the tin for 10 mins. Serve in slices, still warm, or cold, with salad.
Top tip for making Spicy lamb meat loaf
Serve warm or cold with salad