This Meatloaf recipe is
short on preparation time because all you need to do is combine
the ingredients, form them into the meat loaf shape and then put them into the
oven until cooked. You can't get much easier than that!
Click the picture on the left to enlarge it.
Several of the
ingredients for this Meatloaf recipe are optional and you can substitute your
favourites for whatever you fancy. The beef can be replaced with pork for
instance, or you can use half pork and half beef. Add a little garlic or some
The Meatloaf will
freeze very well and can be eaten hot or cold. One final tip, if you are short
of ideas for a barbecue, prepare as described below but place the prepared Meatloaf on a baking tray that is not too precious and place in an enclosed
You will need to
keep an eye on the Meatloaf whilst cooking on the barbecue to make sure it does not burn and
that it's cooked through, but it should take approximately the same time to cook
on the barbecue as the oven. Just before putting it in the barbecue, pour on a can
of barbecue sauce - delicious!
If you want a more fancy meatloaf, click
here for our Neapolitan Meatloaf recipe.
Set the oven to 180C /
350F / Gas Mark 4. This will give it time to heat up before the Meat Loaf
is ready to be cooked. If you are making your own breadcrumbs and have no
dried bread, break up a slice or two of bread (brown or white), put the
pieces in the heating oven to let it dry out ready to be crumbled.
Mix the egg,
breadcrumbs, onion, herbs, salt, pepper, mustard and Worcestershire sauce
(everything except the meat) in a large bowl or pan (probably bigger than you
Use a spoon or fork to mix the ingredients, don't overdo it, just
enough to mix the ingredients evenly.
Add the minced
beef to the mixture one third at a time. Combine the minced beef with the
mixture using a fork or your hands. This way the mixture will be more
Place the mixture
in a rectangular tin (firm it down with light to medium pressure) and place it in the oven
(pre-heated to 180C / 350F / Gas Mark 4) for one hour.
It is possible to do without the tin - just shape the mixture into a rectangle
with medium pressure. It will retain its shape during cooking, but be sure to
put it on a cooking container of some sort because it will drip out the fat from
the meat as it cooks.
During the cooking
the meat will release fat and juices - pour these away after half an hour
cooking if you want to minimise the fat content of this meat loaf recipe.
serving (carve into thick slices) leave the Meat Loaf to cool for about 10
to 15 minutes. It will carve much better if not piping hot.