Slimming World meatloaf with tomato and chilli jam Recipe

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  • Slimming World






30 min


1 hr 15 min
(plus cooling time)

For a meaty treat the whole family can share and enjoy together, this Slimming World recipe is perfect! Serve your meatloaf with a tangy tomato and chilli jam for a lovely summery flavour


  • For the jam
  • 500g ripe tomatoes
  • 4 garlic cloves, peeled
  • 4 red chillies, deseeded (optional)
  • 2cm cube of root ginger, peeled and roughly chopped
  • 6-8 tbsp sweetener
  • 50ml balsamic vinegar
  • For the meatloaf
  • Low-calorie cooking spray
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 1 carrot, peeled and coarsely grated
  • 1 celery stick, finely chopped
  • 100g rindless lean bacon, all visible fat removed, chopped
  • 400g extra lean minced beef
  • 500g lean pork steaks, all visible fat removed, roughly chopped
  • 1 level tsp Dijon mustard
  • 4 large gherkins, roughly chopped
  • 1 egg, beaten
  • 2tsp chopped thyme
  • 4tbsp chopped parsley
  • a pinch of grated nutmeg
  • salt and freshly ground black pepper
  • chopped parsley


  • First make the jam. Dice half of the tomatoes. Place the remaining whole tomatoes in a food processor along with the garlic, red chillies and ginger and blend until roughly puréed.

  • Pour the mixture into a deep heavy-based pan together with the sweetener and vinegar. Bring to the boil and stir slowly. Once the mixture has reached boiling point, reduce the heat to a simmer and add the remaining diced tomatoes and cook for 20-25 minutes, stirring from time to time to prevent the jam sticking.

  • Spoon the mixture into a warmed sterilised jar, seal while still warm and set aside to cool.

  • To make the meatloaf, preheat the oven to 180°C/350°F/Gas Mark 4.

  • Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Cook the onion, garlic, carrot and celery for 8-10 minutes, stirring often, until softened. Place in a fine sieve and press out any juices with the back of a spoon. Transfer to a mixing bowl and set aside.

  • Sauté the bacon in the same pan over a medium heat, for 4-5 minutes or until crispy then add to the onion mixture.

  • Add the minced beef, pork steaks, mustard, gherkins, egg, chopped herbs and nutmeg. Season, place in a blender and process until fairly smooth. Put in a 900g non-stick loaf tin and bake for 1-1¼ hours, or until firm. Drain away any juices from the tin. Leave the meatloaf in the tin for 1 hour then turn out onto a board. (The meatloaf can be covered and refrigerated at this stage.)

  • Sprinkle the meatloaf with chopped parsley, cut into thick slices and serve with the tomato and chilli jam.

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Top Tip

The jam can be made up to 3 days in advance and any leftovers can be kept in the fridge and used on sandwiches and cold meats

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