We all love a mince recipe, right? A midweek saviour, that’s affordable, reliable and the whole family loves.When you fancy a change from the old favourites of chilli con carne or bolognese, this Easy Meatloaf recipe is a brilliant way of using it to make something a little different.
Why you’ll love this recipe
⭐️ Make mince a centrepiece ⭐️ Perfect cold and hot ⭐️ All cooked in one pan The loaf has a delicious tomato sauce around it and is covered in bacon, which not only stops it from drying out but also gives it extra taste and texture. This recipe serves roughly six people for a meal, or it will go further if you’re making it to have in sandwiches or as part of a buffet meal. It’s also ideal for making ahead as it tastes fantastic cold, and actually is far easier to slice up when it is. It’s also pretty healthy (depending on which mince you use).
What you’ll need
Beef mince – I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to keep an eye on it if you go for this. Breadcrumbs – From a packet is fine, I like Panko type Garlic powder – Or Garlic granules BBQ Sauce – I normally make my own but here this is a great store cupboard shortcut to lots of flavour. Onion powder – Or Onion granules Cumin – Ground, dried cumin Smoked Paprika Tinned tomatoes Balsamic vinegar Streaky bacon – Any bacon on top is OK instead. Prosciutto would also work really well and go really crispy.
Substitutions
Mince – You could make this recipe turkey or chicken mince if you like but it won’t be quite as tender. Proteins – You could bulk this up with a can of beans, lentils or cooked vegetables to the sauce.
In the freezer This is great to freeze. You could freeze it before or after cooking. Just defrost it in the fridge overnight and then cook as instructed from raw, or heat through for 25-30 minutes if it’s already cooked. Check it’s piping hot. Ideally, you’d leave this to cool for 10 minutes before slicing it. But, if you don’t have time, don’t worry. It might be a little more crumbly if you slice it while it’s warm, but it won’t affect the flavour. You can use if you have one to act as a ‘mould’ to shape the meatloaf. Press the meat in firmly and then turn the tin over and tip it out (a sharp bang and it should come out in one piece!) Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
