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Baked Meatloaf

This is a very versatile meatloaf, which is very economical & tasty. Children love it, adults love it. It can be become quite Gourmet depending on the type of ingrediants used. It tastes wonderfull served hot with Creamy Mashed Potatoes, Peas/Beans and honey carrots, accompaning veges will also be variable according to the version of meatloaf selected.



  • 1.

    Dust a clean work surface with the Plain Flour, press the sausage mince down to a height of 1.5cm.

  • 2.

    Sprinkle surface with grated onion, chopped Bacon, grated apple, cheese, herbs, salt & pepper , soft breadcrumbs, and lemon rind-or add alternative ingrediants.

  • 3.

    Gently roll the sausage mince into a log, carefully place into a lightly oiled baking dish, seam side down.

  • 4.

    Bake in a pre-heated oven at 200c for 20 minutes, reduce oven to 180c for 35 minutes.

  • 5.

    Serve hot with Gravy,Mashed potatoes & veges of choice, however, this meatloaf is even tastier served cold with a salad or in sandwiches the next day.

  • 6.

    For the Gravy, remove all but 2 tblspns of fat from roasting pan, place on stove and heat, add flour and cook stirring to remove lumps for about a minute, add water and stir until gravy thickens, add salt & pepper beef stock & tomato sauce cook for aprox 5 minutes. Serve gravy with hot meatloaf.


This meatloaf is only limited by your imagination, try using a proportion of 250g of Pork mince to 500g of Meatloaf, vary the variety of cheese used, add other herbs, for example .5 of a tspn of Fennel seeds with the Pork mince variation, instead of the mixed herbs. As stated above, ommit the apple, add garlic, semi dry tomatoes, parmesan cheese and you will have a mediteranian version-lovely seved cold.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Baked Meatloaf.


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