Jamie’s Meatloaf Recipe

This Jamie’s meatloaf Recipe is a juicy and flavorful take on the classic, which is made with quality minced beef and cream crackers for texture. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.

Jamie’s Meatloaf Recipe Ingredients

For the Meatloaf:

• 1 onion
• olive oil
• 1 teaspoon ground cumin
• 1 heaped teaspoon ground coriander
• 12 Jacob’s cream crackers
• 2 teaspoons dried oregano
• 2 heaped teaspoons Dijon mustard
• 500g quality minced beef
• 1 large free-range egg
• 2 sprigs of fresh rosemary
• 12 slices of higher-welfare smoked bacon or pancetta
• 1 lemon, for serving

For the Tomato Sauce:

• 1 onion
• 2 cloves of garlic
• ½-1 fresh red chilli
• olive oil
• 1 teaspoon smoked paprika
• 1 x 400g tin of chickpeas
• 2 tablespoons Worcestershire sauce
• 2 x 400g tins of quality plum tomatoes
• 2 tablespoons balsamic vinegar

How To Make Jamie’s Meatloaf Recipe

1. Sauté the Aromatics: Preheat the oven to its highest setting. Peel and finely chop one onion. Place it in a large frying pan over medium-high heat with 2 tablespoons of oil. Season with salt and pepper, add the cumin and coriander, and fry for about 7 minutes, until softened and lightly golden. Transfer to a large bowl to cool.
2. Prepare the Binder: Wrap the cream crackers in a tea towel and use a rolling pin or heavy object to smash them into fine crumbs.
3. Mix the Meatloaf: Add the cracker crumbs, oregano, Dijon mustard, and minced beef to the bowl with the cooled onions. Crack in the egg and add a good pinch of sea salt and black pepper. With clean hands, scrunch and mix everything together until well combined.
4. Shape the Loaf: Move the meat mixture to a board and pat and mould it into a large, rugby-ball shape. Rub it all over with a little olive oil.
5. First Bake: Place the meatloaf in a casserole pan or baking dish. Place it in the hot oven, then immediately reduce the temperature to 200ºC/400ºF/gas 6 and cook for 30 minutes.
6. Start the Sauce: Meanwhile, peel and chop the other onion. Peel and finely slice the garlic and the chili. Place them in a large frying pan on medium-high heat with 2 tablespoons of oil, the paprika, and a pinch of salt and pepper. Cook for about 7 minutes until softened.
7. Simmer the Sauce: Drain and add the chickpeas to the pan, along with the Worcestershire sauce, plum tomatoes, and balsamic vinegar. Bring to a boil, breaking up the tomatoes with a spoon, then reduce the heat and simmer for 10 minutes. Taste and season if needed.
8. Finish the Dish: Pick the rosemary leaves into a small bowl. Carefully remove the meatloaf from the oven and pour all the rendered fat from the pan over the rosemary leaves, mixing well. Spoon the tomato sauce around the meatloaf. Lay the slices of bacon or pancetta over the top of the meatloaf and scatter over the rosemary leaves.
9. Final Bake: Return the pan to the oven for another 10 to 15 minutes, or until the bacon is golden and crispy, and the sauce is bubbling. Serve hot.

Recipe Tips

• How to avoid a dry meatloaf? Using good quality minced beef with a decent fat content (around 80/20) is key. Also, be careful not to overmix the meatloaf mixture, as this can make it tough and dense. The surrounding sauce also helps keep it moist.
• Can I make this ahead of time? Yes. You can assemble the raw meatloaf and keep it covered in the fridge for up to 24 hours before baking. The tomato sauce can also be made a day in advance and refrigerated.
• What if I don’t have cream crackers? Saltine crackers, Ritz crackers, or 1 cup of panko or regular breadcrumbs can be used as a substitute binder for the meatloaf.
• How do I know when the meatloaf is done? The bacon on top should be golden and crispy, and the sauce should be bubbling. For a precise check, a meat thermometer inserted into the center should read 160°F (71°C).

What To Serve With Jamie’s Meatloaf

This hearty meatloaf with its own rich sauce pairs wonderfully with classic comfort food sides.

• Creamy Mashed Potatoes
• Steamed Green Beans or Asparagus
• A simple mixed-leaf salad with a lemon vinaigrette (as suggested in the recipe)
• Roasted carrots and parsnips
• Crusty bread for soaking up the sauce

How To Store Meatloaf

• Refrigerate: Let the meatloaf cool completely. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze: You can freeze leftover slices of the cooked meatloaf. Wrap individual slices in plastic wrap and then foil, and store in a freezer bag for up to 3 months. Thaw in the refrigerator before reheating gently in the oven or microwave.

Jamie’s Meatloaf Nutrition Facts

• Calories: 550 kcal
• Carbohydrates: 35g
• Protein: 38g
• Fat: 28g
• Saturated Fat: 11g
• Sodium: 980mg
• Sugar: 15g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• DJ BBQ’s World’s Best Meatloaf Recipe
• Roast Meatloaf with Tomatoes, Garlic and Basil Recipe
• Jamie Oliver Turkey Meatloaf