Mix the ham and mince with the eggs, mixed herbs, 3 tablespoons breadcrumbs, salt and pepper.
Shape into a roll and wrap tightly in a greased aluminium foil sheet.
Heat water in a big pan and when boiling place the wrapped meat loaf in it.
Add half a lime or a teaspoon of vinegar in the water while boiling to prevent the foil from turning black.
Lower the heat and cook on low heat for about 35 minutes.
While the meat loaf is cooking, melt the butter in another pan and add the remaining breadcrumbs and saute for 5 minutes. Add the celery and a pinch of salt and pepper and mix well. Remove from heat and cool.
Remove the meat loaf from the pan of water and unwrap it. Roll it in the buttered breadcrumbs mixture.
Place in a buttered oven proof dish and bake in a moderate oven(355 degrees) for 10 minutes.
Leave to cool then slice the meat loaf into thin slices.
Serve with mashed potatoes and green salad.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.