This tasty meatloaf makes a great budget supper served hot with mashed potato and steamed vegetables but it’s just as delicious served cold with salad and tomato chutney or relish. The basic recipe will also work with minced pork, lamb or chicken and you can vary the flavourings – try adding finely diced apple and chopped sage with minced pork, chopped mint and diced apricots with minced lamb or shredded fried leeks and chopped sun-dried tomatoes with minced chicken.
- 1tbsp olive oil
- 1 red onion, peeled and thinly sliced
- 1 garlic clove, peeled and chopped
- 750g lean minced beef
- 85g fresh breadcrumbs
- 2tbsp fresh chopped parsley
- 2tsp wholegrain mustard
- 1 large egg, beaten
- 1tsp mixed peppercorns, lightly crushed
- Salt and freshly ground black pepper
- Salad leaves and fresh herbs, to garnish
Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the oil in a frying pan and fry the onion and garlic for 5-6 mins until just softened. Transfer to a bowl and cool for 5 mins.
Add the mince, breadcrumbs, parsley, mustard, egg and peppercorns to the bowl and season with salt and freshly ground black pepper. Mix together thoroughly – the best way to do this is with clean hands.
Grease a sheet of foil and place the meat mixture in the centre. Wrap tightly in the foil, forming a meatloaf shape. Place in a roasting tin and bake in the oven for 50 mins. Remove from the oven, open the foil and return the meatloaf to the oven for a further 15-20 mins until browned and cooked through. Serve hot or cold garnished with salad leaves and fresh herbs.
For a neater shape press the mixture into a 900g greased loaf tin lined with greaseproof paper.