Meatloaf Recipe

This Meatloaf recipe is a comforting and flavorful dish, combining pork and beef with a mozzarella center, wrapped in bacon, and roasted with sweet fennel. Enhanced with a rich blackcurrant and tomato sauce, it’s a hearty meal ready in about 2 hours.

Meatloaf Recipe Ingredients

• 4 medium bulbs of fennel
• Olive oil
• 2 onions
• 2 carrots
• ½ bunch fresh sage (15 g)
• ½ bunch fresh rosemary (15 g)
• 1 x 125 g ball of mozzarella cheese
• 200 g sourdough breadcrumbs
• 1 kg higher-welfare minced pork
• 1 kg higher-welfare minced beef
• 2 tsp. wholegrain mustard
• 2 large free-range eggs
• 12 rashers higher-welfare smoked streaky bacon
• 500 ml organic chicken stock
• 2 Tbsp. quality blackcurrant jam
• 1 Tbsp. sun-dried tomato purée

How To Make Meatloaf

1. Roast the Fennel: Preheat the oven to 180ºC/350ºF/gas 4. Trim fennel bulbs and chop into eight wedges. Place in a large roasting tray, drizzle with olive oil, season with sea salt and black pepper, and roast for 30 minutes.
2. Cook the Vegetables: Peel and dice onions and carrots. In a large pan over medium-low heat, cook with 1 tablespoon olive oil for 20 minutes, stirring occasionally. Pick and finely chop half the sage and rosemary leaves, add to the pan, and cook for another minute. Let cool completely.
3. Form the Meatloaf: In a large bowl, combine cooled vegetables, torn mozzarella, sourdough breadcrumbs, minced pork, minced beef, wholegrain mustard, eggs, and a pinch of sea salt and black pepper. Mix well with clean hands and shape into a loaf.
4. Assemble in Tray: Make space in the center of the fennel tray and place the meatloaf there. Criss-cross bacon rashers over the top, drizzle with a little olive oil, and cover the tray with tin foil. Roast for 30 minutes.
5. Add Sauce and Finish Cooking: Mix chicken stock, blackcurrant jam, and sun-dried tomato purée in a jug until smooth. Remove foil from the tray, pour in the sauce, and toss reserved herb leaves with a little oil before scattering over. Roast uncovered for 45 minutes, or until the meatloaf is cooked through (internal temperature of 70°C/160°F).
6. Thicken Juices (if needed): If the juices are too thin, place the tray on the hob over high heat and reduce for a few minutes, skimming off excess fat. Taste and adjust seasoning.
7. Serve: Slice the meatloaf and serve with roasted fennel, pan juices, mashed potatoes, and seasonal greens.

Recipe Tips

• How do I know the meatloaf is cooked? Check for no pink in the center or use a meat thermometer to ensure an internal temperature of 70°C/160°F.
• Why use bacon on top? Bacon adds flavor and keeps the meatloaf moist while creating a crispy exterior.
• Can I make this ahead? Assemble the meatloaf and refrigerate up to a day ahead. Roast just before serving for the best texture.
• What if I don’t have blackcurrant jam? Substitute with redcurrant jam or another tart fruit preserve for a similar sweet-tangy balance.

What To Serve With Meatloaf

This hearty dish pairs wonderfully with:

• Creamy mashed potatoes to soak up the rich juices
• Steamed green beans or broccoli for a fresh side
• A glass of red wine, like Merlot, to complement the flavors

How To Store Meatloaf

Refrigerate: Store sliced meatloaf and fennel separately in airtight containers in the refrigerator for up to 4 days. Reheat in the oven at 180°C/350°F for 10–15 minutes.
Freeze: Wrap cooled meatloaf tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

Meatloaf Nutrition Facts

Serving: 1 portion (1/8th of recipe)

• Calories: ~600 kcal
• Carbohydrates: ~30g
• Protein: ~45g
• Fat: ~35g
• Saturated Fat: ~12g
• Sugar: ~10g
• Fiber: ~5g

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

FAQs

Try More Recipes:

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