This is my version of the American meat loaf which I find very useful for family lunches as it is easy to do, popular and economical. You can try out all sorts of variations of herbs and spices in it, but the main thing with minced meat is that it should be really strongly flavoured, otherwise you can get that terrible grey, tasteless slab. The pumpkin goes very well with the loaf as a vegetable, and you can now get pumpkins in several greengrocers and markets. If you can’t find any, substitute marrow. If there is any loaf left over, it is good cold.
In a mixing bowl combine well with a wooden spoon the minced meat, about
Peel, take the seeds out and chop up the pumpkin. Melt about a tablespoon of olive oil and
© 1976 Josceline Dimbleby. All rights reserved.