Preparation time:
20 mins
Cooking time:
40 mins

This is a great family meal which can be made in advance and chilled in the fridge either before or after cooking. Serve hot serve with mashed potato or cold with salad and bread to make a tasty lunch.

Ingredients checklist

Nutritional values

The nutritional value of this recipe:
kCals Fat Saturated fat Salt Carbohydrates Sugar Fibre
Values shown are approximate.


Step 1

Place the onion, carrot, bread, garlic, parsley and rosemary leaves in a food processor and whiz until finely chopped. (if you don’t have a food processor, chop everything finely with a knife) Set the oven to 180c/160oc fan/gas 4

Step 2

Heat the oil in a frying pan and fry the vegetables for 5 minutes until tender. Place in a large mixing bowl and add the pork and beef mince, salt, pepper, Worcestershire sauce, mustard and tomato puree.

Step 3

Chop one red pepper finely and add to the bowl with the eggs then mix everything with your hands until well blended. Turn the mixture into a 500g (1lb) non stick or greased loaf tin and cover with baking parchment and foil.

Step 4

Seal well then place in a roasting tin and pour hot water into the roasting tin to come half way up the sides of the loaf tin. Bake for 45minutes until firm.

Step 5

To serve hot, drain off any liquid and use to make gravy if liked, then serve the meat loaf sliced. To serve cold, allow the meat loaf to cool completely then chill overnight. Serve with salad. Top with strips of roasted red pepper and fresh herbs if liked.

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