Classic Meatloaf

This is the meatloaf we use on our Meatloaf with Honey Mustard Sauce sandwich (see recipe). It also works great as a main course. For a stylish presentation, wrap the bacon around the outside of the meatloaf, instead of frying it up and adding it to the mix. Meatloaf is the ultimate feelgood meal on a cold winter’s day. This recipe makes a large meatloaf, good for about 10 sandwiches, so you can freeze the portions you don’t use.

Ingredients

¼ loaf day-old crusty bread such as ciabatta

85 g (3 oz) bacon, cut into 5 mm (¼ inch) cubes

2 medium white onions, finely chopped

6 tablespoons roughly chopped parsley

1.25 kg (2 lb 12 oz) minced meat, ½ beef, ½ pork

2 eggs

4 tablespoons wholegrain mustard

4 tablespoons Worcestershire Sauce

12 tablespoons ketchup (tomato sauce)

sea salt

1 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 ½ teaspoons granulated onion

Method

Preheat the oven the 175°C (350°F). Toast the bread until dry and crumbly enough to turn into a powder. We blitz it in a mixer, but it can be done by hand. If you use your hand, make sure the crumbs are powdery or you’ll get a chewy meatloaf. Crisp the bacon in a frying pan until well-browned and crunchy. Use a spoon to transfer to a large mixing bowl, and leave the fat in the pan. Add the onions to the pan and sauté over medium heat until translucent. Add the parsley, and sweat it over low heat for a couple of minutes. Transfer to the bowl and add the meat, eggs, mustard, Worcestershire Sauce, half the ketchup, and salt and pepper. With your hands, fold everything together really well but without over-kneading it.

Transfer the mixture to a clean work surface and shape into an oval loaf about 30 cm (12 inches) long. Don’t press down on it–you want to keep it in log form. In a small saucepan, heat the olive oil, remaining ketchup and the granulated onion over low heat. Using a large spoon, glaze the meatloaf with this sauce and transfer to the oven. Bake for 1 hour. Remove from oven and set aside to cool.

For sandwiches, it’s best to make the meatloaf well-ahead, as it’s easier to cut into clean slices when cold.