There are many, many different versions of meatloaf out there. My version has evolved over time & is delicious served with mashed potato & gravy or even cold in a sandwich!

You can make this in a 2lb loaf tin or shape the mixture into a loaf shape & place in a roasting tin.


Serves 6 people, approx 77p per person

Prep time 25 minutes Cooking time 1hour 30 minutes

Level 🍴🍴


  • 500g minced beef
  • 300g sausage meat
  • 150g fresh breadcrumbs
  • 1 large onion, finely chopped
  • 2tbsp tomato puree
  • 2tbsp Worcestershire sauce
  • 1tsp mustard (whatever you have)
  • 2tsp dried parsley
  • 1 tsp garlic powder

Pre-heat the oven to 160C/Fan 140C/Gas 3.

Place a large frying pan over medium heat & add 1 tbsp of oil. Cook the onions for 3-4 minutes until just starting to soften. Add the dried parsley & stir for about 1 minute.

Stir in the tomato puree & cook for another minute before adding the Worcestershire sauce. Cook for 1 more minute then tip the onions on to a plate to cool slightly.

Put the mince & sausage meat into a large mixing bowl along with the cooked onion, breadcrumbs, garlic powder & mustard. Season with salt & pepper & mix together thoroughly with your hands.

Tip the mixture into the tin (if using) & flatten the top.

Cover the loaf tin with foil & then place into a roasting tin. Place in the oven first, then pour in boiling water ½ way up the sides of the loaf tin.

Cook for 1 hour, remove the foil & cook for a further 30 minutes to give the top a nice crust.

Allow the meatloaf to rest for about 10-15 minutes before removing from the tin.

Slice & serve as you like!

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