Lamb Meatloaf in Chilli Sauce

A meatloaf made with minced lamb with 20% fat, so no oil was added to the bread tin in which I cooked the meatloaf. The vegetables were diced (Polish red pepper, Purple Onion) and added to a pyrex bowl along with half a cup of oats, and a third of a cup of Khorasan wheat. Mixed together by hand (about ten minutes work), and then forked into the bread tin, and levelled. Cooked for about half an hour at a medium to high heat (watch carefully by eye).

Served with chopped spinach and spring onions, and lightly fried button mushrooms. The chilli sauce for the meatloaf was cooked with chilli, garlic and tomato puree.
 

Ground Beef with Black Pepper

A great dish which largely cooks itself after you have browned the minced beef and diced the vegetables. Brown the beef at a medium heat until it begins to spark, stirring frequently. Then add the diced vegetables and cook for another five minutes, having turned the heat down to low. Then add boiling water, the beef stock, and some arrowroot (or cornflour) mixed with water, to produce a thicker gravy. Add a generous amount of freshly ground black peppercorns, according to taste. Stir together, and once thoroughly mixed, simmer under glass for about forty-five minutes. 

Serve with basmati rice.