This recipe has undergone a few changes since it first went on the blog but its most recent incarnation is its last as I am finally happy with it! It's so versatile too, enjoy with mashed potato & gravy or cold in a sandwich!
I have left out the onion from the previous version as I felt that it stays together much better but if you prefer to leave it in then please do so. Instead I invested in some onion powder which I bought from Amazon, but you could also use onion granules which are available in most supermarkets.
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 83p per person
Prep time 25 minutes Cooking time 1hour 10 minutes
Pre-heat the oven to 190C/Fan 170C/Gas 5.
Put the mince & sausage meat into a large mixing bowl along with the tomato puree, egg, breadcrumbs & all the dried herbs & spices. Add 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 40 minutes, 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!