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Ed's Mother's Meatloaf

Recipe by Nigella Lawson from Nigella Kitchen

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This recipe makes meatloaf taste like Nigella always dreamt it should.

Serves 8 to 10

Ingredients

4 eggs
4 onions, total weight 500g
5 x 15ml tablespoons duck fat or butter
1 teaspoon sea salt flakes or ¼ teaspoon free flowing salt
1 teaspoon Worcestershire sauce
900g beef mince, preferably organic
100g breadcrumbs
225g thin cut rindless streaky bacon or 275g American-style bacon
1 x large roasting tin

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Method

Preheat the oven to 200 degrees. Bring a pan of water to a boil and then boil 3 of the eggs for 7 minutes. Refresh them in cold water.
Peel and chop the onions, and heat the duck fat in a thick-bottomed frying pan. Cook the onions gently sprinkled with the salt, for about 20-25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool.
Put the Worcestershire sauce and beef mince into a bowl, and when the onion mixture is not hot to the touch, add to the bowl and work everything together with your hands.
Add the one remaining raw egg and mix again before finally adding the breadcrumbs.
Divide the mixture into 2, and in the tin, make the bottom half of the meatloaf by patting one half of the mounds of mince-mixture you have into a flattish ovoid shape approximately 23cm long. Peel and place the 3 hard-boiled eggs in a row down the middle of the meatloaf.
Shape the remaining mound to fit over the top of the eggs and pat into a solid bloomer loaf shape. Shape and compress the meatloaf to get rid of any holes or gaps, but try not to overwork.
Cover the meatloaf with rashers of bacon, as if it were a terrine. Tuck the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
Cook for an hour, until the juices run clear and once out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. Furthermore, when slicing don’t be too mean as it’s easier to cut a generous slice and then everyone gets a piece with egg in, too. Pour meat juices over as you serve or do what you will gravy-wise.

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Notes & Tips

Make your own gravy as a sumptuous accompaniment. To a saucepan, add the juices from the cooked meatloaf to 50g dark muscovado sugar. 125ml beef stock, 4tbsp each of Dijon mustard, soy sauceand tomato paste and 1-2 tbsp red wine vinegar. Warm and whisk and pour into a jug to serve.
Recipe from Nigella Kitchen by Nigella Lawson, published by Chatto & Windus, part of the Random House Group Ltd.
www.nigella.com

Recipe Rating

What do you think?

VS9 8 months ago

Made this for dinner last night.....bloody delicous. Will be making again. Unfortunately not much actual juice from the meatloaf, just more fat from the bacon. Gravywise, I just used the beef stock and 2tbs each of low salt soy sauce, tomato sauce and packed brown sugar. I didn't have Dijon and I forgot the vinegar. I thickened it a little with cornflour and added some of the fat from the bacon, about 1 tbs.

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