Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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.

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.


Most Helpful

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.

Lavender Lynn May 06, 2010

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