Meat loaf

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

The sort of people who love this the most are those who grew up with not enough, and now have too much. It’s as if they are punishing themselves for their success. Serve this lighter version of the humble meat loaf with mashed potato and home-made tomato sauce for the complete experience.


  • 1 kg (2 lb) veal and pork mince
  • 250 g (9 oz) chicken mince
  • ½ red pepper (capsicum), finely diced
  • 1 onion, finely diced
  • 5 slices bread, soaked in milk and squeezed dry
  • 3 eggs, beaten
  • 1 tbsp chopped parsley
  • 1 tbsp dried breadcrumbs
  • pinch of cayenne pepper
  • ½ tsp ground nutmeg
  • 60 ml (2 fl oz) tomato sauce or ketchup
  • 2 tsp Worcestershire sauce


Heat oven to 190°C (375°F). Chuck everything into a huge bowl. Mix well with your hands until well mixed and a little gluey. Oil a large oblong 1 litre (1 ¾ at pint) loaf tin or terrine, fill with mixture and cover with foil. Place on a tray and bake for 1 hour, to get the juices going.

Remove foil and tip out two-thirds of the juices that have gathered. Return to the oven and bake, uncovered, for a further hour, until the top is crusty brown and the meat is cooked through.

Remove from oven and leave to rest for 5 or 10 minutes. Remove from the tin and cut into hearty slices.

Serve with home-made tomato sauce (Broths and Sauces) and a good salad.