Meatloaf
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 6–8
This juicy, homemade meatloaf is packed with savoury flavour and couldn't be easier to make. Pair it with buttery jacket potatoes for a cosy, crowd-pleasing supper.
Ingredients
- 750g/1lb 10oz lean beef mince (less than 10% fat)
- 175g/6oz pork sausage meat
- 1 egg, beaten
- 1 medium onion, finely chopped
- 1 clove garlic, crushed
- 1 tablespoon sage leaves, chopped
- 1 tablespoon mustard
- 1 heaped tablespoon tomato purée
- 110g/4oz fresh breadcrumbs
- ½ tsp paprika
- salt and freshly ground black pepper
Method
Heat the oven to 180C/160C Fan/Gas 4.
Put all the ingredients in a large mixing bowl and mix thoroughly – it's best to use your hands.
Transfer the mixture to a 900g/2lb loaf tin and pat down until level. Cover the top of the mixture with an oiled piece of baking paper.
Bake in the oven for 1 hour 30 minutes, or until the meatloaf is cooked through. (Remove the paper 15 minutes before the end of cooking).
Let the meatloaf rest for a few minutes before slicing. Serve hot or cold.
Recipe tips
If you prefer, you can bake the meatloaf in a bain marie (water bath) i.e. put the loaf tin in a shallow baking tin half filled with water. Cook for a further 20–30 minutes if needs be. Baking the loaf in a bain marie ensures the meatloaf cooks through evenly and stays moist, but you won't get crispy edges.
Any leftover meatloaf can be stored in the fridge for up to 3 days. You can freeze meatloaf either raw in the loaf tin (ready to thaw and cook later) or after cooking (wrap well and use within 3 months).
To check the meatloaf is cooked through use a meat thermometer if you have one (the internal temperature should be 75C or more). When cooked, the texture of the meat loaf will be firm with no trace of pink.
