10:54 pm on 7 August 2006


  • 500g mince
  • 2 chorizo sausage
  • 5 slices of white bread
  • 2 onions, finely minced
  • 3 cloves garlic
  • ½ carrot grated
  • ½ stalk celery, finely minced
  • ¼ cup tomato sauce or BBQ sauce, or tomato chutney
  • 1 tsp paprika
  • ½ tsp mustard powder
  • 3 Tbl red wine (or sherry)
  • 1 tsp salt
  • Black pepper


Put the mince in a large bowl.

In a food processor, process the bread and garlic together, to a coarse crumb and tip into the bowl with the mince.

Slice the sausage and brown in a little oil, in a frying pan, add the onion and celery and cook until softened. Process this very briefly, pulse, until coarsely chopped.

Add to the breadcrumb and mince. Add the carrot, paprika, salt, sauce, wine and pepper and combine.

Pack into a loaf tin, (and if feeling flash, cover the top with bacon strips). Bake in a 180°C oven for 50 minutes.

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Te Mata Bullnose 2004

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Bridge Pa 2004



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Kaiken Argentine Malbec 2003

From Nine To Noon

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