Our Favourite Meatloaf
A juicy, flavour-packed family meatloaf made with beef mince, sausage meat and simple seasonings, finished with a sticky tomato or BBQ sauce topping.
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Ingredients
- 500 g beef mince
- 500 g sausage meat skins removed
- 1 large onion diced
- 1 large carrot grated, optional
- 1 courgette grated, optional
- ½ cup breadcrumbs
- 4 Tbsp Worcestershire sauce
- 1 Tbsp beef stock powder
- 2 tsp mixed herbs
- 1 egg
- ¼ cup tomato sauce or BBQ sauce for the meatloaf mixture
- ¼ cup tomato sauce or BBQ sauce reserved for topping
- 1 tsp salt
- pepper to taste
Instructions
- Preheat the oven to 180°C bake and line a roasting dish with baking paper.
- Add the beef mince, sausage meat, onion, carrot and courgette if using, breadcrumbs, Worcestershire sauce, beef stock powder, mixed herbs, egg, ¼ cup tomato or BBQ sauce, salt and pepper to a large bowl.
- Using clean hands or a sturdy spoon, mix until everything is evenly combined without overworking the mixture.
- Transfer to the prepared roasting dish and shape into one large loaf. Alternatively, divide into two smaller loaves.
- Spread the remaining ¼ cup tomato or BBQ sauce evenly over the top.
- Cover loosely with foil and bake for 40 minutes.
- Remove the foil and return to the oven for a further 10 minutes, or until golden on top and completely cooked through.
- Allow the meatloaf to rest for 5–10 minutes before slicing and serving.
Notes
Notes
- Combining beef mince and sausage meat gives the meatloaf extra flavour and moisture.
- A roasting dish can be used instead of a loaf tin.
- Rest for 5–10 minutes before slicing.
Variations
- Add grated carrot and courgette for extra vegetables.
- Use either tomato sauce or BBQ sauce.
- Divide into two smaller loaves if preferred.
Storage
- Refrigerate leftovers for up to 3 days.
- Freeze cooked meatloaf for up to 3 months.
- Defrost overnight in the refrigerator before reheating.
Servings: 4 Servings