Meat loaf, like shepherd’s pie, is true comfort food and deserves a revival. Of the many versions I have experimented with, this one is my favourite. It is rich in flavour and oozing with tangy cheese.
Crumble the blue cheese into a bowl and stir in the milk. Whisk the second egg and stir thoroughly into the cheese mixture with the chilli powder. Spread the cheese mixture evenly on top of the mince in the tin. Spoon the remaining mince mixture over the cheese and level the surface. Put the tin into the centre of the oven and cook for 1 hour.
Take out the meat loaf and turn up the
Let the meat loaf stand for 8-10 minutes to cool slightly before serving. Cut into thick slices with a sharp knife.
© 2010 Josceline Dimbleby. All rights reserved.