Meatloaf

Use mince that is not too lean, and mix in a panade: breadcrumbs soaked in milk. Mix only until combined, shape without packing it tightly, and let the loaf rest for about 10 minutes after baking so its juices settle.

Bake a standard loaf at 180 °C for about 50–60 minutes, then check the thickest part with a food thermometer: it should reach 71 °C for a beef or pork loaf. Rest it for 10 minutes before slicing.

Yes. Rolled oats, crushed crackers or cooked rice can bind the mince; use roughly the same volume as the breadcrumbs and add a little milk or egg if the mixture feels dry. For a gluten-free loaf, choose oats labelled gluten-free if needed.

Cut into the centre: it should be steaming hot, with no raw-looking mince, and the juices should run clear. A thermometer is more reliable, particularly for a large loaf.

Yes. Cool it promptly, wrap individual slices or the whole loaf airtight, and freeze for up to 3 months for best quality. Defrost in the fridge and reheat until piping hot throughout.

Mashed potato, peas and gravy are a classic combination; roasted carrots or green beans also work well. Cold slices make good sandwiches with mustard or chutney.

They use similar mince mixtures, but meatloaf is shaped and baked as one large loaf, then sliced. Meatballs and rissoles are portioned into smaller pieces and are usually fried, baked or simmered in sauce.

A 100 g portion provides 23 g of protein. A slice’s weight depends on how thickly you cut the loaf.