Take 5: Hot cross bun, milk, egg, tomato sauce, minced beef.
This recipe came about because I kept looking at a single abandoned hot cross bun in my kitchen wondering how it could be best utilised. I don’t like to waste anything that is in fact edible, so I decided this bun would work to add another element to a meatloaf.
Put a hot cross bun in a food processor to make crumbs – or use the equivalent amount (about a cup) of another kind of bread (a wheaty one would be fine). Add ½ cup milk, 1 egg, salt, pepper and ½ cup tomato sauce. Tip this mixture into a bowl with 500g (1.1lb) minced beef, then mix well.
I don’t recommend doing this in the processor as it will chop the beef up too much and you don’t want a paste.
Tip the mixture into a greased loaf tin, or whatever you have that will happily go into the oven.
Bake at 180°C (350°F) till it is brown on the top, springy to the touch and shrinking away from the edges. The time will depend on the kind of container you are cooking the meatloaf in.
Slice and serve with more tomato sauce. You can substitute the tomato sauce for barbecue or a smoky chilli sauce if you wish.