Most meatloaves I know of are baked in a tin or hand molded into a loaf shape.  This is the first time I’ve seen a recipe that steams the loaf in a basin, but trust Mum to have cut out and kept something different.  The combination of potato, carrot and onions together with sausage meat and some spices in this recipe should make for a tasty loaf.

Meatloaf in a basin


Mum used to make this slice to take on picnics or to family gatherings.  We always ate it cold and it was delicious.  I don’t think Corn & Bacon Spread is available anymore, but that’s OK as Mum didn’t put it in anyway.

Savoury Luncheon Slice



  • 250g shortcrust or puff pastry
  • 500g sausage meat
  • ½ cup chopped bacon
  • 1 chopped medium onion
  • 1 dessertspoon worcestershire sauce
  • 1 tablespoon tomato sauce
  • 2 cups cooked rice
  • ¼ cup fruit chutney
  • 2 thinly sliced tomatoes
  • salt & pepper
  • 1 tin Masterfoods Corn & Bacon Spread – optional
  • Milk for glazing

Mix together sausage meat, bacon, onion, chutney, tomato sauce, and worcestershire sauce.  Add rice, season well.  Mix well.  Line a lightly greased lamington tin with pastry.  Place half of the meat mixture on base spreading evenly over the pastry.  Spread the corn and bacon spread over the meat and then top with sliced tomatoes, salt and pepper.  Cover with remaining meat mixture.  Wet the edges of the extra pastry and place on top of pie to form a lid.  Trim edges and pinch together to seal pastry.  Glaze with milk and bake in a hot oven (220o) for 45-50 minutes.