I’m a huge fan of minced beef and especially love the way that a pound of mince will often make dinner for two nights for Kieran and I. Consequently, I am always on the look out for a recipe that uses mince that isn’t bolognese or shepherd’s pie. Since discovering the joys of meatloaf about a year ago, I’ve been experimenting with different flavours that can go into it with the aim of finding the ‘perfect’ meatloaf.
I think this may be it, folks.
The main thing about this meatloaf is that it’s incredibly moist. I’m not a fan of gravy with my meatloaf as I feel like it cloaks all the flavour – and this one really doesn’t need it.
Recipe by Matthew Evans from Winter on the Farm.
Serves 8 (0r 4 big appetites)
- 2 tbsp olive oil or 40g butter
- 1 large onion, finely diced
- 5 fresh thyme sprigs, leaves stripped
- 2 bacon rashers, finely diced
- 600g minced beef or veal (not lean)
- 60g tomato passata
- 2 medium eggs
- 100g fresh breadcrumbs
- 2 tbsp dijon mustard (I used wholegrain)
- 1 tsp salt
- 1/2 tsp pepper
- 50g parmesan, grated
- Preheat the oven to 200c/fan180c/gas6. Heat the olive oil/butter in a large frying pan over a medium heat. Add the onion, thyme, and bacon and cook, covered, for about 10 minutes, stirring often, until the onion is very soft. Remove from the heat and allow to cool.
- Transfer the bacon mixture to a bowl and add the remaining ingredients, using your hands to mix everything together. Press the mixture into a 1.5 litre casserole or loaf tin. Put in a deeper roasting tin and pour in enough boiling water to come at least 3cm up the sides of the tin.
- Bake for 50-60 minutes. Serve with baked potatoes
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Full As An Egg 
That’s 2 years since you posted this recipe. Is it still your favouritemeatloaf? Would you use this in the wellington dish instead of John Torrode’s gran’s recipe? I made this today and accidently put in rosemary instead of thyme. Still very nice.
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Yes it is I’ve still not had a better meatloaf than this one is. Can’t believe this post is so old! Would definitely try this as a Wellington, bet it’s lovely! Glad you enjoyed it, rosemary sounds like a good addition!
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Tried your meatloaf tonight with a few changes. Used pork mince and apple sauce instead of passata, added some sage instead of thyme. it was perfect, very meaty and not dry at all. So easy to do and very very tasty.
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Ooooh that’s a brilliant idea, will need to try that! Sounds very tasty!
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Agreed mum, I never really fancied it either as it does look rather unappetising – but it’s actually really delicious!
Mince and chips! Do you remember the time you launched it across the living room when you tripped over? My favourite mince related memory 🙂
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I’ve never fancied the look of meatloaf somehow but I’ll take your word for it about the taste, I know you make it a lot.
If you’re after a new mince recipe how about http://www.bbcgoodfood.com/recipes/5109/bobotie or use some moroccan spices such as ras el hanout, plum tomatoes, onion and dried apricot to make a minced lamb tagine style dish served with some cous cous? A keema curry is always tasty, as is a mexican chilli. But sometimes I just want mince in a nice oniony gravy and some lovely chips!
I don’t know if minced chicken or pork could be used to make something with a Thai flavour, maybe with lemongrass and chilli into little burgers, or meatballs with some sticky rice type dish with a coconutty sauce or broth?
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