Top Notch Meatloaf
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!
500g / 1lb 1oz minced beef
55g / 2oz breadcrumbs
1 egg
Half a medium onion - chopped
Quarter teaspoon dried marjoram
Quarter teaspoon dried oregano
Quarter teaspoon dried basil
Half a red or green pepper, cored, seeded, chopped
Half a tablespoon Worcestershire sauce - Lea & Perrins
Third of a teaspoon salt
Quarter teaspoon pepper
Quarter teaspoon English mustard
Set the oven to 180C / Fan 160C / 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.
Prepared ingredients for Top Notch Meatloaf
This recipe suggests using a 900g "loaf tin" for cooking you meatloaf. Size of the tin is important for the meatloaf to cook through well.
A 900g loaf tin is the same as a 2lb loaf tin. Our 900g loaf tin measures approximately 25cm long, 12.5cm wide by 6cm deep. About average for a 900g loaf tin.
Exact measurements are not important but a tin which differs significantly in shape or size will produce different results.
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 different herbs.
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 barbecue.
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.
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 think!).
Use a spoon or fork to mix the ingredients, don't overdo it, just enough to mix the ingredients evenly.
Mix all ingredients except meat
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 evenly mixed.
Add the miced beef to the mixture
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 / Fan 160C / 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.
Cook the Top Notch Meatloaf
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.
Before 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.
Serve the meatloaf