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Snake Meatloaf with Yorkshire Pudding

by BritishStorm (follow)
Easy (2874)      Dinner (2274)      Family (1525)      Beef (175)      Mince (40)      Comfort (6)     
This is the sort of meal that will make you giggle and shouldn’t eating sometimes just be fun? A ‘snake’ meatloaf is full of flavour (and vegetables) and the Yorkshire Pudding is an absolute delight.

Preparation Time: 15 minutes
Cooking Time: 45 minutes
Serves: 4-6

500g of beef mince
1 onion
1 sweet potato
1 egg
1 slice of stale bread
2 tablespoons of tomato sauce
2 tablespoons of BBQ sauce
1 tablespoon of dried mixed herbs
olive oil

Yorkshire pudding batter
100ml of milk
100grams of plain flour
2 eggs

Preheat oven to 200 degrees fan forced.
Into a bowl place flour and a pinch of salt and pepper. Whisk in the eggs and gradually add the milk until you have a silky smooth batter. Put aside to rest while you prepare the meatloaf.
Into a food processor place bread. Pulse to make breadcrumbs. (I always make extra and use for schnitzel) Place approx ½ cup of breadcrumbs into medium bowl.

Into food processor place sweet potato and onion. Pulse to desired consistency.

*Add the vegetables and remaining ingredients from above into a bowl with breadcrumbs. Combine well.

Into a deep non stick oven dish create your snake.

Bake for 20minutes at 200degrees.
Open oven door and pull out tray. Quickly pour Yorkshire batter around the meatloaf and close oven immediately. Try and do this as quick as possible.
Cook for a further 20-25minutes until the batter has puffed up and is a lovely golden colour. Do NOT open oven during this time as it will cause the Yorkshire pudding to deflate.
Serve with your favourite gravy.

I like this Recipe - 5
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