Meat loaf with tahini

recipe inspired from a recipe in The Encyclopaedia of Food and Cookery, introduced  by Prue Leith

Meat Loaf with Tahini

serves 4 – 6

Ingredients
750g minced lamb or beef
2 onions finely chopped
1 clove garlic finely chopped
1 tbsp Worcestershire sauce
3 tbsp chopped parsley
1 tsp salt
1/2 tsp ground allspice
For the topping
3 tbsp tomato puree
2 tbsp tahini
3 tbsp white vinigar
salt
ground allspice
1 tbsp sesame seeds

1. Preheat oven to 200C/400F/Gas 6.
2. Mix all the ingredients for the loaf together in a bowl.
3. Grease a loaf tin (21cm by 11cm) with butter, press mixture into tin.
4. Place  in  oven for 15  minutes or until browned on top.
5. Combine all the topping ingredients, apart from the sesame seeds.
6. Spread half the topping on the loaf, return to oven, lowering temperature to 170C / 350F / Gas 4, and bake for a further hour. Half way through baking add the remainder of the topping and sprinkle with sesame seeds.
7. Remove from oven and rest for 10 minutes before serving in slices

Kathy, who this recipe is a favourite, makes double the topping for this recipe.

Delicious with Swiss chard or creamed spinach and baked potatoes