Meatloaf

Meatloaf isn’t the most glamorous food in the world, but it’s invaluable as a picnic item, partly because it’s easy to make and freezes well. It also travels well and tastes great. Definitely substance over style.

Meatloaf

I have fond memories of eating meatloaf as a child. We seemed to have a lot of picnics and there was always a meatloaf wrapped in foil in the hamper. I don’t know if we ever ate the meatloaf in the house. For me, it’s always associated with a picnic rug and eating in a field.

What’s in Meatloaf?

Mostly meat, of course. I use a mixture of sausagemeat and minced beef to give a moist, firm texture. There are some breadcrumbs too and egg to bind it all together.

For flavour, I add onion, pepper and seasoning. There isn’t much more to it than that. The method is my favourite – bung it in and mix it up. Then shape it roughly and cook in a loaf tin.

Hope for good weather and pack your picnic hamper.

If you like this…

…Why don’t you try:

Giant Sausage Roll

 Serve Giant Sausage Roll straight from the oven for a tasty supper or lunch, or eat it cold.

Best Potato Salad

Best Potato Salad is all you need with BBQ or grilled meat or fish.

Cracked Wheat Salad

Cracked Wheat Salad is made with bulgur wheat. It’s an ideal accompaniment for hot or cold chicken breasts or salmon fillets.

Print Recipe

Meatloaf

Meatloaf is a staple summer main course for a picnic and makes for easy outdoor eating.

Prep Time15 mins

Cook Time1 hr 15 mins

Total Time1 hr 30 mins

Servings: 6 servings

Author: [email protected] Cooks

Ingredients

• 75 g bread – any kind
• 2 medium onions
• 1 bell pepper, green or red
• 2-3 cloves garlic
• 225 g sausagemeat see note
• 450 g minced beef
• 2 eggs
• 1 tablespoon tomato puree, rounded tbsp (30ml)
• 1 teaspoon Worcester Sauce (5ml)
• 2 teaspoons dried mixed herbs (10ml)
• ½ teaspoon salt (2.5ml)
• Ground black pepper

Equipment

2lb loaf tin – see note

Food processor

Instructions

PREPARATION:

• Preheat the oven to 190°C/ 170°C fan/ gas mark 5/ 375°F
• Peel and quarter the onions
• Quarter the pepper, discarding the pith and seeds
• Peel the garlic

For the meatloaf:

• Make the bread into breadcrumbs by blitzing for 20-30 seconds in a food processor or use a grater
• Add the onions, pepper, and garlic and process for a few seconds until finely chopped
• Add the rest of the ingredients and process for about a minute to thoroughly combine everything
• Sausagemeat, minced beef, eggs, tomato puree, Worcester Sauce, herbs, salt, pepper
• If your processor can’t take the load, process in 2 batches
• Press the mixture into the loaf tin and cook for 1-1 1/4 hours
• The meatloaf is done when it shrinks from the sides of the tin
• Allow to cool in the tin
• Wrap in foil and store in the fridge or freezer

Notes

A 2lb loaf tin isn’t a standard size. If the capacity of your tin is 1.25 litres, this quantity is fine. If your tin is 1.75 litres, you can increase the amount of sausagemeat to 450g.