Meatloaf with Relish


Preparation info

  • Difficulty


  • Enough for 1 Loaf, to Serve


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Poor Passepartout. Not only does he get himself kidnapped, but because of him the party miss their connecting train to take them on towards Chicago. They find alternative transport though: ‘a sledge with sails’. Certainly they’ll need a sticks-to-the-ribs sort of snack for the trek and this recipe for a solid stocking-filler is based on time spent with Ardéchoise hunter gatherer Stèphane Reynaud. He’s a wonderful big bear of a man, like a boar-munching character from Asterix the Gaul.


  • 2 large eggs
  • 100ml/4fl oz milk
  • 3 slices of white bread, crusts removed
  • 1 medium onion, finely chopped
  • 150g/5oz chopped celery, with leaves
  • Olive oil
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon fresh rosemary leaves
  • 1 teaspoon fresh sage leaves
  • 1 tablespoon Dijon mustard
  • teaspoons Sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground nutmeg
  • 10 thick slices of smoked bacon, lightly cooked and finely chopped
  • 800g/1lb 12oz minced beef

For the Tomato Chutney

  • 1 small onion, diced
  • 2 fresh red chillis, deseeded and chopped
  • 1 clove garlic, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 110g/4oz tomato purée
  • 300g/11oz cherry tomatoes
  • 1 teaspoon sugar
  • 150ml red wine vinegar


It’s best to prepare the meatloaf mixture the day before cooking, or at least a few of hours before. To make the mixture, beat the egg in a large bowl. Reserve a few dessertspoons of beaten egg and put into the fridge for later. Beat the milk into the remaining egg until well blended. Tear the bread into small pieces and put them into the egg mixture. Set aside to soak for 15 minutes.

Fry the onion and celery in a little oil until soft, adding the fresh rosemary, thyme and sage and frying for five minutes. Put the mustard, salt, pepper, nutmeg, onion, celery and bacon into a bowl and mash the together, using a fork. Add the minced beef and mix thoroughly. Cover the bowl tightly with clingfilm and refrigerate overnight if possible, or for a couple of hours.

When you are ready to cook the meatloaf, preheat the oven to 180°C/350°F/gas mark 4. Take the chilled meatloaf mixture out of the fridge. Turn it out into a loaf tin and place in the oven for 40—50 minutes.

To make the chutney, fry the onion, chilli and garlic in the oil until soft. Add the rest of the chutney ingredients to the pan and cook for 15—20 minutes, until softened and sticky.

Leave the loaf to stand for 5 minutes before serving with the chutney. If you don’t do this, you’ll find that any attempts at slicing will result in a plate of meat-crumble, rather than meatloaf.