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.

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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

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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 ¼ 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.