Classic meatloaf

Classic meatloaf

Ben's Meat Bible
Benito Martin


Quantity Ingredient
3 slices white bread, crusts removed
1 onion, diced
2 celery stalks, diced
2 carrots, diced
2 garlic cloves, diced
1 rosemary sprig, finely chopped
500g minced beef
500g minced veal
2 eggs, beaten
2 teaspoons dijon mustard
125ml tomato sauce, (ketchup)
1 teaspoon tabasco sauce
50g roasted macadamia nuts, roughly chopped
200g pancetta or bacon slices
3 tablespoons Vanilla bourbon syrup
or 2 teaspoons maple syrup


  1. Preheat the oven to 180°C.
  2. Whizz the bread in a food processor to fine crumbs, then transfer to a large bowl and mix together with the diced vegetables, garlic and rosemary. In a separate bowl, mix the beef, veal, eggs, mustard, tomato sauce and Tabasco, then use your hands to knead until thoroughly combined. Mix the meat and breadcrumb mixtures together, along with the nuts. Combine, but don’t overmix.
  3. Line a 20 cm × 10 cm × 6 cm loaf tin with the pancetta, slightly overlapping each piece. Gently brush the pancetta with the vanilla bourbon syrup, making sure you cover the sides as well as the base.
  4. Spoon the meatloaf mixture into the tin and press down so the meat is evenly distributed. Fold over the pancetta ends and flatten the top of the meatloaf. Drizzle with the remaining bourbon syrup and bake in the oven for 45 minutes.
  5. Remove the meatloaf from the oven and set aside for 5 minutes before inverting onto a baking tray lined with non-stick baking paper. Return the meatloaf to the oven and bake for a further 5–10 minutes to colour up the pancetta – it should turn a lovely golden brown. When the meatloaf is done, allow to cool for 5 minutes. Transfer to a chopping board and serve sliced into thick slabs.
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