Saturday Beefcake

It wasn't until the third posting of this feature that a recipe started to accompany the beefcake. It was, of course, a recipe for:

Spiced Beefcake

Spiced beefcake is a traditional meat loaf recipe using minced beef.




Lean Beef, 400 grams (about a pound) fairly finely minced
Bacon, 225 grams(about a half pound) minced
Onion, one medium-sized, minced
Mushrooms 75 grams(about a cup)minced
Mace, Cloves, Cayenne, Allspice, Black Pepper, powdered and all mixed together, about a handful
Sea Salt to taste
Red Wine, 750 ml
Egg whites of two eggs for binding
Preheated Oven 325F/160C



1. Mix all the ingredients together except the egg whites and let the mixture marinate an hour or two. Then mix in the whites.
2. Pack the mixture into a baking dish of any shape. Bake it, uncovered, in a bain-marie for two hours. (This definition from busycooks.about.com -- "A bain marie is a utensil and a cooking technique. One container with food to be cooked is placed in another, larger pan containing water that is at the simmering point. This method of cooking surrounds the food with very gentle heat and is used for cooking delicate dishes like custards or white sauces, or melting chocolates." While the above recipe could hardly be called delicate. This method is very good at getting it well cooked uniformly.)
3. If you intend to eat it hot, cook it with a weight on top or it will become impossible to slice.
4. Serve it with the juices that have come from the meat, fat removed.



The sensual dish pictured was the inspiration for the redux of what is a very sensual meaty recipe on its own. It was also re-posted in honour of all you meat eaters.