Meat Loaf

750 grams Farm Gate Mince

1 medium onion finely chopped

3 cloves chopped garlic

1 tablespoon oil

11/2 cups fresh white breadcrumbs

2 eggs beaten

Salt and pepper

2 tablespoons grainy mustard

1 tablespoon tomato sauce

2 teaspoons sweet chilli sauce

1 tablespoon chopped parsley 

1 tablespoon finely sliced chives 

8 rashers streaky  bacon from the Farm Gate

Heat oil in a small pan and stir fry onions until soft.  Add garlic and breadcrumbs and cook for 2 minutes.  Mix mince with onion mixture then add beaten eggs, mustard, tomato and chilli sauces, parsley and chives.  Season with salt and pepper.  With wet hands form mince into 4 little meat loaves.  Wrap 2 bacon rashers around each loaf and place in an oiled roasting dish.  Bake in a preheated oven 190 degrees C for 30-35 minutes until the bacon is crisp and the meatloaves cooked right through.  

Serve with Salad and Sour Cream Grainy Mustard Sauce

Sour Cream Grainy Mustard Sauce

250 grams sour cream

3 tablespoons whole grain mustard

1 tablespoon chopped parsley from the Farm Gate

Salt and Pepper to taste.

Mix all the ingredients.  Serve at room temperature

Spaghetti Bolognese

2 tablespoons oil

2 onions

750 grams “Farm Gate” Mince

1 can whole tomatoes

3 tablespoons tomato paste

1 teaspoon basil

1 teaspoon oregano

½ teaspoon thyme

Salt and pepper

4-5 cups water

Heat oil in large frying pan.  Add peeled and chopped onions, sauté gently until onions are tender but not too brown.  Turn pan up to a higher heat and add Farm Gate mince.  Stir with a fork so there are no lumps.  Cook until meat is a dark golden brown.

Add can of tomatoes, tomato paste, basil, oregano, thyme, salt and pepper.  Mash tomatoes well.  Stir over a medium heat until all ingredients are combined.  Add 

Water and mix well.  Bring to the boil, reduce heat, simmer gently uncovered for 1-2 hours until nearly all the liquid has evaporated.

Serve on top of spaghetti with grated cheese on the top