Meatloaf

Ingredients for Meatloaf

• 240ml fine fresh bread crumbs (from 2 slices firm white sandwich bread)

• 80ml whole milk

• 1 medium onion, finely chopped

• 3 garlic cloves, minced

• 1 medium celery rib, finely chopped

• 1 medium carrot, finely chopped

• 2 tablespoons unsalted butter

• 2 tablespoons Worcestershire sauce

• 1 tablespoon cider vinegar

• 1/4 teaspoons ground allspice

• 110g bacon (about 4 slices), chopped

• 120ml pitted prunes, chopped

• 675g beef mince chuck

• 230g pork mince (not lean)

• 2 large eggs

• 1/3 cup finely chopped flat-leaf parsley

• Garnish: cooked bacon

How to make Meatloaf

Preheat oven to 177°C with rack in middle.

Soak bread crumbs in milk in a large bowl.

Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.

Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.

Pack mixture into a 9- by 5-inch oval loaf in a 13- by 9-inch shallow baking dish or pan.

Bake until an instant-read thermometer inserted into centre of meatloaf registers 68°C, 1 to 1 1/4 hours. Let stand 10 minutes before serving.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.