This classic family recipe is easy to prepare in advance and a favourite for many. A good meatloaf can be eaten plain and doesn’t need any toppings. Warm or cold, it is perfect for a busy weeknight meal.
What’s the secret to a juicy meatloaf?
- It starts with choosing minced meat which consists of 15% – 20% fat. Fat is important but do not exceed 20% otherwise you’ll get a greasy meatloaf instead of a juicy one.
- Always pan-fry your onions with the garlic to maximise the flavour, and this will also add the moisture in the meat.
- We like to add additional flavour and colour with spices.
- Mix the ingredients gently and don’t overwork the meat.
What variations can be made?
- We like to work with minced pork, but beef, turkey or veal will also make a great meatloaf. Keep in mind the need to have the correct fat content for the meat.
- If you don’t have breadcrumbs or you want to adapt, use oatmeal or other unsweetened cereals.
- You can add mushrooms and freshly chopped herbs for additional flavours.
- We personally don’t find this to be necessary, but some people will glaze the meatloaf with ketchup or another sauce.
The ingredients should hold together with this recipe, but if you are uncertain when shaping and binding, using a loaf pan will help.
If you want this recipe to cook more quickly, make smaller loaves.
- 1 kg minced pork
- 2 pcs eggs
- 70 gr chopped onion
- 10 gr chopped garlic cloves
- 30 gr diced sweet chilies
- 2 pcs diced red chilies
- 20 gr chopped flat parsley
- 80 gr breadcrumbs
- 120 ml white wine dry
- 2 tbsp Worcestershire sauce
- 16 gr salt
- 2 gr white ground pepper
- Cook the onion with 1 tbsp of olive oil over a medium to low heat until translucent.
- Add the garlic, cook for a minute and remove from the stove to cool down.
- In a large mixing bowl soak the breadcrumbs with the white wine.
- Add all ingredients to the bowl and combine well by hand.
- Shape and arrange the meatloaf and put onto a baking sheet or into a tin.
- Bake the meatloaf for 15 minutes in a preheated oven of 180°C, then lower the temperature to 160°C and bake for another 45 minutes.
- Remove the meatloaf from the oven and let it rest for 20 minutes before slicing.
- This meatloaf mixture can be used to stuff peppers and tomatoes, as well as for shepherd’s pie and bolognese sauce.
- Chilies are optional and can be replaced by red and green peppers which are essential for flavour and colour.