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


Level 🍴🍴


  • 500g minced beef
  • 300g sausage meat
  • 60g fresh breadcrumbs
  • 1 egg
  • 1tbsp tomato puree
  • ½ tsp mustard powder (or whatever mustard you have)
  • 1 tsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp garlic powder or 2 crushed cloves
  • 1 tsp onion powder or granules
  • 1 tsp paprika
  • salt & a good grind of black pepper (or 1 tsp if it is ready ground)


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!

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