Recipe: Meatloaf – American Style

Rating: 4.8 stars based on 1424 reviews

Serves 8


  • 1 lb (450 g) minced beef
  • 1 lb (450 g) minced pork
  • 2 medium onions, very finely chopped
  • 2 cloves garlic, peeled
  • 3 heaped tablespoons chopped fresh parsley
  • 1 level dessertspoon chopped fresh thyme
  • 1 large egg
  • 3 oz (75 g) white bread, sliced and crusts removed, cut into 1 inch (2.5 cm) cubes
  • 3 tablespoons milk
  • rounded teaspoons mustard powder
  • 2 tablespoons Worcestershire sauce
  • 4 fl oz (110 ml) dry white wine
  • about 8 slices (6 oz/175 g) traditional smoked streaky bacon
  • salt and freshly milled black pepper


  • Pre-heat the oven to gas mark 2, 300°F (150°C).
  • Place the bread in a little bowl, spoon the milk over, then mix it with your hands or a fork until the bread has broken down to fine crumbs.
  • Mix everything thoroughly in a large bowl.
  • When the mixture is ready, pack it into the loaf tin.
  • Now place a piece of foil over the top and twist or pleat the corners.
  • Stand the tin in a shallow baking tin, pour about 1½ inches (4 cm) boiling water into the tin straight from the kettle and place the whole thing on the middle shelf of the oven.
  • Let it cook slowly for 2 hours.
  • After that remove the foil and dig a skewer into the meatloaf; press it down to make sure that the juices are running clear.
  • Now, if it's cooked, remove it from the oven then let it cool for about 30 minutes
  • If you're serving it cold, replace the foil and place something heavy on top to weight it down. Leave it weighted like this until it's completely cold.




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