Homemade Meatloaf

Serves 4
Prep Time 10 mins
Ingredients

  • 8oz/225g Lean ground minced Pork
  • 8oz/225g Lean ground minced Beef
  • 1 Large garlic clove
  • 1 Large onion, finely chopped
  • 1 Handful of chopped fresh parsley
  • 1 Tsp Fresh thyme
  • 1 Large free range egg/beaten
  • 3oz/85g minced Pancetta
  • 2 slices of fresh white bread (crusts removed and made into breadcrumbs)
  • 2 Tbsp semi skimmed milk
  • 1 Dessert spoon mustard powder
  • 1 Tbsp Worcestershire sauce
  • 2 fl oz Beef stock
  • Freshly milled black pepper

Method

  • Mix the minced meat and minced pancetta in a large bowl to blend well
  • Finely chop the onions, garlic and herbs and add to the meat mixture
  • Add the Worcestershire sauce, stock and mustard powder
  • Mix well and season with freshly milled black pepper
  • Soak the breadcrumbs in the milk
  • Now add the beaten egg to the milk mixture
  • Combine the meat and egg mixture together using your hands to mix, or put into a food processor and blitz
  • Lightly grease a 1lb/450g loaf tin, pack the mixture in firmly and smooth over the top with a flat knife
  • Place the loaf tin in a shallow meat dish and pour half a cup of boiling water around the loaf tin
  • Bake in a pre heated oven 350ºF/180ºC/Gas mark 4 for 1 hour 15 minutes
  • Check if meatloaf is cooked by inserting a skewer or sharp knife into the middle, if cooked, the juices will run clear
  • If not cook for another 15 minutes
  • Leave to cool slightly before turning out

Equipment

  • Large mixing bowl
  • Small bowl
  • 1lb/450g Loaf tin
  • Medium meat tray

Shopping List

  • 8oz/225g Lean ground minced Pork
  • 8oz/225g Lean ground minced Beef
  • 1 Large garlic clove
  • 1 Large onion
  • 1 Handful of chopped fresh parsley
  • 1 Tsp Fresh thyme
  • 1 Large free range egg
  • 3oz/85g Pancetta
  • 2 slices of fresh white bread
  • 2 Tbsp semi skimmed milk
  • 1 Dessert spoon mustard powder
  • 1 Tbsp Worcestershire sauce
  • 2 fl oz Beef stock
  • Freshly milled black pepper

Cooks tip

  • Use the best ground mince as there is enough fat in the pancetta
  • If you can't get pancetta use streaky bacon (minced)
  • I use Coleman’s mustard powder
  • Use a beef Oxo cube or a Knorr vegetable stock cube, either one works well with this recipe
  • Most supermarkets sell chopped pancetta in pre packs
  • If you have a few mushrooms, mince them and add to the final mixture
  • 15 minutes before the end of cooking you can top the meatloaf with tomato, chilli or barbecue sauce
  • I score the top diagonally and pour the sauce along the grooves
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