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.
- 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
- Preheat the oven to 350°F (180°C). Line a baking sheet with greaseproof paper.
- Heat the olive oil in a frying pan over medium heat. Add the onion and sauté until softened. Allow to cool.
- 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.
- Tip the mixture into the centre of the baking sheet and form into a smooth mound. Spread the top with ketchup.
- Bake for one hour or until cooked through. Let the meatloaf rest for ten minutes before cutting.