Total Time
21mins
Prep 20 mins
Cook 1 min

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.

Ingredients Nutrition

Directions

  1. For the Meatloaf: Combine minced beef, pork, onion and tomatoes in a bowl.
  2. Whiz the bread in a food processor to make breadcrumbs.
  3. Add breadcrumbs to meat mix, and stir thoroughly.
  4. Shake in the Worcestershire sauce.
  5. Mix tomato puree, crumbled stock cube, eggs, herbs and mustard with milk and beat together.
  6. Pour this mix into the meat, and stir again.
  7. 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.
  8. For the gravy, gently sauté the shallot and garlic in the olive oil in a heavy bottomed frying pan.
  9. When translucent, add the vinegar, thyme and crumble in the stock cube.
  10. Add the water and stir until stock dissolves. Bubble up to thicken.
  11. When the meatloaf has cooked, pour off any excess oils into the gravy, stir.
  12. Serve with mashed potatoes and pour gravy over the top.

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