Meatloaf

Meatloaf

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

A meatloaf makes a perfect breakfast, brunch or lunch dish. You can jazz it up a bit by sticking a fried egg and wild mushrooms over it or just serve it with some mashed potato or chips. It's also great for snacking on like a pâté as a part of a picnic. You can substitute the pork with veal if you wish as long as it's got some fat in it to keep it moist.

Ingredients

Quantity Ingredient
3 tablespoons vegetable oil
2 onions, peeled, halved and finely chopped
2 garlic cloves, peeled and crushed
2 teaspoons thyme leaves
300g coarsely minced fatty pork
300g coarsely minced beef
150g fresh white breadcrumbs
2 tablespoons worcestershire sauce
2 teaspoons dijon mustard
1 teaspoon celery salt
salt
freshly ground black pepper

Method

  1. Preheat the oven to 190°C.
  2. Heat 1 tablespoon of the vegetable oil in a pan, add the onion, garlic and thyme and cook gently for a few minutes until the onion is soft. Transfer to a bowl and leave to cool.
  3. Add the minced pork, beef and breadcrumbs to the cooled onion mixture and mix well. Add the Worcestershire sauce, Dijon mustard and celery salt and season. Test the mixture by taking a little of it, shaping it into a flat cake and gently pan-frying it. Taste and add more seasoning or Worcestershire sauce if needed. Press the mixture into a 900 g loaf tin or a large terrine mould and cover the top with kitchen foil.
  4. Fill a deep roasting tin with hot water to a depth of 4 cm (this will act as a bain-marie, or water bath, for your meatloaf). Gently place the meatloaf in the middle of the tin and transfer carefully to the middle shelf of the oven. Cook for 50 minutes to 1 hour, testing the meatloaf by inserting a thin knife or roasting fork in the centre – if it’s hot in the middle, it’s cooked.
  5. Remove the meatloaf from the bain-marie and leave to cool. Once cool, place in the refrigerator for a few hours to set.
  6. To serve, remove the meatloaf from the tin and cut into 1½–2 cm slices. Heat the remaining oil in a large frying pan, add the slices in batches and cook for a couple of minutes on each side until golden. Keep the cooked slices warm in a low oven until ready to serve.
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