Monday, 23 September 2013


This is quite a curious choice of recipe to post as meatloaf is rather out of fashion and it's very ugly to photograph. However, I cooked it last week and want to speak up for this humble meal as it really is a corker. My sister Ellie passed it to us and it has become a household favourite - very simple to make, cheap, kiddy friendly and a good winter warmer..... park those thoughts of grey school dinners that meatloaf conjures up and give it a try - high time he had a come back.

Ellie's Meatloaf

4 slices bread, crusts removed 
100ml milk 
500g minced beef 
250g good sausage mince 
1 leek or onion, finely chopped 
Red pepper, finely chopped 
2tbsp finely chopped or dried parsley 
Sea salt and pepper 
½tsp cayenne pepper 
¼tsp ground nutmeg 
2tbsp tomato ketchup 
2tsp Worcestershire sauce or Dijon mustard 
1 egg, beaten 
400g tin chopped tomatoes (although I use 2 as like lots of sauce)
Dried oregano


Heat the oven to 200C/Gas 6. Soak bread in milk for a minute or two, then lightly squeeze dry. Combine bread with beef, sausage mince, onion/ leek, red pepper, salt, pepper, parsley, cayenne, nutmeg, ketchup and Worcestershire sauce in a large bowl and knead until well-mixed. Add beaten egg and squish well until a little gluey. Shape the mixture into a loaf shape and place in a lightly oiled roasting tray. 

Strew chopped tomatoes along the top of the meatloaf and scatter with salt, pepper and oregano. Bake for 45 mins to one hour until meatloaf is crusty brown on the sides and cooked through. Slice thickly and serve with green beans or watercress.

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