1.125 kg minced beef, minced

1 tbsp olive oil for frying

1 finely chopped onion

2 cloves garlic chopped

1 red pepper, de-seeded, skin removed, chopped

1 tsp cumin  powder

1 tsp mixed herbs

Half cup tomato sauce (canned sauce or passatta)

Half cup fresh breadcrumbs

Half cup beef stock

Salt and pepper to taste

DIRECTIONS

Preheat oven to gas mark 4, or 180C/350F.

Heat olive oil in a saucepan, and fry the onions, garlic and mixed herbs. Let it "sweat" over heat until the onions are soft without browning. Transfer to a large bowl and allow to cool.

Add tomato sauce, breadcrumbs and beef stock to the cooked mixture. Mix well then break up the minced beef and add to mixture. Season and mix together gently.

Pack this mixture into a 28 x 12 x 8 cm (11 x 5 x 3 inches) deep loaf tin and bake for 50 – 60 minutes.

Remove carefully from oven. Pour off any excess fat, let the loaf cool for about 10 minutes. Slice and serve with crisp green salad, spicy tomato salsa and crusty bread. Can also be served cold.

1/2 kg minced beef

1 egg, well beaten

2 cloves garlic, chopped

1/4 onion chopped

1 tbsp chopped fresh parsley

Grated nutmeg

Salt and pepper

DIRECTIONS

Pre-heat oven to 210 C.

Put all ingredients in a mixing bowl and mix well – best done with your hands – then shape into a rectangle.

Heat some olive oil and butter in a saucepan large enough for the “rectangle” and fry on medium heat till both sides are brown.

Place in rectangular Pyrex dish and roast in oven for about an hour or till well-done.

Slice and serve with Rohaizan’s Low-carb gravy.