Mum’s meatloaf

Mum’s meatloaf is my dad’s favourite meal, and he’d always request it for his birthday supper. I included her recipe in Fern’s Food, but over the years I’ve made a couple of changes. I doubt my dad would approve, but this is the way we like it. Instead of using chopped raw onion, I sauté them first before adding them to the meat mixture. I also prefer to form the meat into a nice round shape and cook it on a baking tray lined with greaseproof paper instead of using a loaf tin. I think it results in a nicer crust – and more of it.

Mum’s meatloaf
(serves 6)

• 1/2 Tb olive oil
• 1 medium onion, chopped
• 500g ground beef
• 500g ground pork
• 1 egg
• 1 cup breadcrumbs
• 2 Tb Worcestershire sauce
• 2 tsp mustard powder
• 1 tsp salt
• 1 tsp pepper
• 1/4 cup ketchup

1. Preheat the oven to 350°F (180°C). Line a baking sheet with greaseproof paper.
2. Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until softened. Allow to cool.
3. In a large mixing bowl, combine the onion, beef, pork, egg, breadcrumbs, Worcestershire sauce, mustard powder, salt and pepper. Mix with your hands until well combined.
4. Tip the mixture into the centre of the baking sheet and form into a smooth mound. Spread the top with ketchup.
5. Bake for one hour or until cooked through. Let the meatloaf rest for ten minutes before cutting.

Tags: beef, dairy-free, meatloaf, pork