Truthfully, this recipe isn’t actually from the Kitchen Front, but I know similar things were made, so I am happy to call it “war-time”. It’s filled with meat-stretchers and has fed six hungry people if plenty of veggie sides are served, but just make sure that you put the rest of the oven space to good use.
Clean and thinly chop half of a leek or a small onion. Peel and finely grate a medium-sized carrot, and also finely grate in a medium-sized zucchini. Combine all in a bowl with a generous sprinkling of salt, pepper, and paprika. Also sprinkle in some dried parsley, some powdered garlic, and a pinch of caraway, if you have it. Mix thoroughly, and add in 1 lb/ 500 grams of ground meat. Mix lightly again, and then stir in one egg. Finally, add in 1 1/2 c rolled oats, and knead gently until well mixed. Place either in a greased loaf pan or an 8 x 8 square pan.
Cover with foil, and bake 30 -45 minutes in at 350 F/ 180 C/ Gas Mark 4. Uncover and bake until brown, about ten minutes. Serve with brown gravy, ketchup, or your favourite mustard.