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Slices of meatloaf
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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


  • 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 tablespoon (30ml)
  • 1 teaspoon Worcester Sauce (5ml)
  • 2 teaspoons dried mixed herbs (10ml)
  • ½ teaspoon salt (2.5ml)
  • Ground black pepper



  • 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


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.