Meatloaf

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Meatloaf

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Classic meatloaf tastes just as good hot as it does cold. Serve with buttery mash and lots of gravy.

Ingredients

  • 900g beef mince
  • 450g pork mince
  • 4 eggs, beaten
  • 2 garlic cloves, crushed
  • 1 onion, finely chopped
  • 2 tbsp thyme, chopped
  • 50g Parmesan, grated
  • salt & pepper
  • To serve:
  • Ketchup
  • Mashed potatoes
  • Roasted carrots

Instructions

  1. Preheat the oven to 150°C/300°F/gas mark 2.
  2. In a large bowl mix the mince, eggs, garlic, onion, thyme and Parmesan and season generously with salt and pepper.
  3. Oil a loaf tin and press the mixture into the tin. Put a piece of greaseproof paper over the top of the mince, covering with a double layer of foil fitted tightly around the tin.
  4. Place the loaf tin into a roasting tin and pour boiling water around the sides, to come half way up. Cook for 1 ½ hours, taking the foil lid off for the last half an hour.
  5. Allow the meatloaf to cool in its tin for twenty minutes or so, before easing it away from the sides, and slicing into thick slices. Slather with ketchup and serve with mashed potato and roasted carrots.
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