READY IN: 1hr 20mins
Recipe by Pearlesyarn

Based on a recipe from Fanny Farmers American Cook Book, but with a twist. We have this with mashed potatoes and green beans or a green salad and a potato salad. I vary the meats by using minced lamb or a mixture of 1lb minced beef and 1lb minced lamb.

Top Review by Lavender Lynn

Part of the fun of this was discovering Red Onion Marmalade; we ate the rest of the jar while the meatloaf baked. It's a very fine meatloaf, too, rich and flavorful. We usually make meatloaf with a saucy topping, but this one is bare, and quite allright that way. Made for Pick A Chef.

Ingredients Nutrition


  1. Mix every thing together with your hands, adding enough milk to make a good consistency.
  2. Leave for 10 minutes and mix again. You may need to add a little more milk as the stuffing mix will have absorbed the liquid and you don't want a dry meatloaf.
  3. Grease a 2lb loaf tin and put the mixture into it patting down well and smoothing the top.
  4. Bake in a medium hot oven for about an hour.
  5. Remove from the oven and pour off any excess fat.
  6. Leave to rest for 10 minutes before slicing.

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