traditional meatloaf

Every time I hear the word ‘meatloaf’ I think of Will Ferrell in Wedding Crashers; “Mom! The Meatloaf!” Will and I have something in common. Both our mums make a wicked meatloaf.

Meatloaf sandwiches are THE best food on the planet; (I fear I say this a lot!) Mum used to make them with toasted multigrain bread, iceberg lettuce and sliced beetroot and still to this day- they are a favourite food memory of mine growing up.

I love making meatloaf sambos now but I smear an alarming amount of Hot English mustard on them. Just goes to show that the traditional recipes are often the best as they can evolve with time as your tastes and needs change.

It also makes for an easy and delicious midweek meal and people of all ages will enjoy this dish. My littlies’ love it.

traditional meatloaf | mum’s recipe

500 grams beef mince
1 brown onion, diced
1 clove of garlic, minced
1 carrot, grated
1 heaped teaspoon of Dijon mustard
1 tablespoon of Worcestershire sauce
2 tablespoons of tomato sauce
1 cup breadcrumbs
1 egg
Parsley, dried
Salt and freshly cracked pepper
Canola spray, for greasing the loaf pan
2 tablespoons of strawberry jam

Mashed potato and steamed greens to serve.

  • Preheat the oven to 180 degrees.
  • In a large mixing bowl; combine the mince, carrot, onion, garlic, mustard, Worcestershire sauce, tomato sauce, breadcrumbs, salt, pepper, egg and parsley.
  • Mix with your hands.
  • Spray a loaf tin well so that the meatloaf doesn’t stick to it and then put the mixture in to the loaf tin. (Doing this gives you the rectangular shape). 
  • Up end the meatloaf on to a greased baking tray and top with foil.
  • Cook for 30 minutes.
  • Take out of the oven, discard the foil and spread the jam over the meatloaf.
  • Put back in the oven and cook for another 15 minutes.

Lo’s tips

  • This mixture can easily be doubled to make a larger meatloaf.
  • This mixture can also be used to make rissoles. Simply roll in to balls and let them cool in the fridge before cooking in a fry pan with some olive oil. (Cooling the rissoles mean that they hold together better).

Mixing with your hands is so much easier.

You can always cook the meatloaf in the loaf pan, but I like to turn it out so that its easier to serve.

A comforting meal served with mash and peas. The kids will love it.

If you make this meatloaf, send me a pic here as I would love to pop it up on the blog! xx


  1. My all time favourite!! I love to add pine nuts and some extra chutney also. I always make a double batch just for meatloaf sandwiches the next day – seriously yummy!


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