Recipe by Bel's Belly
I know meatloaf is an all-American signature dish but this version is a little more English! I promise not to mention "chuck" or "half-and-half". This is hopefully a little less fatty too. I usually serve this with my special gravy, and mash potatoes.
- 250 g british ground beef
- 250 g ground pork (ground if you can get it, if not, finely chopped)
- 3 slices whole meal bread
- 1 large white onion, finely chopped
- 2 large vine tomatoes, finely chopped
- 2 large eggs
- 250 ml 1% low-fat milk
- 1 teaspoon strong English mustard
- 1 tablespoon Worcestershire sauce
- 1⁄2 tablespoon tomato puree
- 1 teaspoon rosemary
- 1 teaspoon mixed herbs
- 1 teaspoon sweet paprika
- 1 beef stock cube
- 3 shallots, chopped
- 2 garlic cloves, chopped
- 1 tablespoon olive oil
- 1 vegetable stock cube
- 2 teaspoons balsamic vinegar
- 2 sprigs fresh thyme
- 3⁄4 cup water
Directions See How It's Made
- For the Meatloaf: Combine minced beef, pork, onion and tomatoes in a bowl.
- Whiz the bread in a food processor to make breadcrumbs.
- Add breadcrumbs to meat mix, and stir thoroughly.
- Shake in the Worcestershire sauce.
- Mix tomato puree, crumbled stock cube, eggs, herbs and mustard with milk and beat together.
- Pour this mix into the meat, and stir again.
- Pour the whole thing into a large loaf tin and bake in oven for about an hour (+/- 20 minutes) at 180°C, or Gas 5 - the meat should be cooked throughout, and the top browned.
- For the gravy, gently sauté the shallot and garlic in the olive oil in a heavy bottomed frying pan.
- When translucent, add the vinegar, thyme and crumble in the stock cube.
- Add the water and stir until stock dissolves. Bubble up to thicken.
- When the meatloaf has cooked, pour off any excess oils into the gravy, stir.
- Serve with mashed potatoes and pour gravy over the top.