Classic meatloaf

Ingredients

• 1 clovegarlic
• 1, finely choppedonion
• 2 rashers, choppedstreaky bacon
• 2 slices, whizzed to crumbswhite bread
• 500 gminced pork
• A good shakeWorcestershire sauce
• 2 tbsptomato ketchup
• 1egg
• As neededbutter
• To servetomato chutney

Instructions

1. 1

   Mix the meatloaf

   Heat the oven to 190°C (170°C fan/Gas Mark 5). Fit the dough hooks, then add all the ingredients except the butter to the bowl. Mix on a slow setting until combined, season, then mix again. Fry a small amount, taste it and add more seasoning if needed.

2. 2

   Bake and serve

   Butter a 500 ml loaf tin and pack in the mixture. Set the tin in a roasting tin half-filled with boiling water and bake for 1 hour. Leave the meatloaf to cool for 10 minutes, then turn it out and serve with chutney.

What is meatloaf?

Meatloaf is a familiar American-style dish made by shaping seasoned minced meat into a loaf and baking it. This version uses pork rather than the beef often found in meatloaf recipes, with bacon, breadcrumbs and egg to bring the mixture together.

The gentle water bath helps the loaf cook in a moist oven environment, while tomato chutney adds a sharp, sweet contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 325 calories, 29g protein, 14g carbs, 17g fat.

The pork and bacon provide most of the protein and fat, while the bread, ketchup and onion contribute carbohydrates. Serve a slice with vegetables or salad to add freshness and make a balanced plate.

Building the mixture

Breadcrumbs: the two slices of white bread are whizzed into crumbs and mixed through the pork. They help give the finished loaf a softer, more cohesive texture.

Bacon and flavourings: chopped streaky bacon, garlic, onion, ketchup and Worcestershire sauce season the pork. Mix only until the ingredients are amalgamated, as the method directs.

Check the seasoning

Taste test: frying a small amount before baking lets you check the seasoning without tasting the raw mixture. If it needs more, adjust the mixture and briefly mix again.

Handle carefully: keep the taste test separate from the raw mixture and use clean utensils when returning to the bowl.

The water bath and loaf tin

Butter the tin: coat the inside of the 500 ml loaf tin so the meatloaf is easier to turn out after baking. Pack the mixture into the tin as evenly as possible.

Add boiling water: place the loaf tin in a roasting tin that is half-filled with boiling water, then bake as directed. Take care when moving the roasting tin, as the water will be hot.

Doneness and resting

Bake time: the recipe calls for 1 hour in a 190°C oven, or 170°C for a fan oven. Oven performance and tin shape can affect cooking, so check that the centre is cooked through before serving.

Rest briefly: leave the loaf for 10 minutes after baking before turning it out. This gives it time to settle and makes slicing easier.

Serving ideas

Chutney: serve the meatloaf with tomato chutney, as suggested in the recipe. Its tangy sweetness works well alongside the savoury pork and bacon.

For a fuller meal, pair slices with vegetables or a simple salad. Once cooled, the loaf can also be packed for a picnic or lunch box.

Recipe notes & tips

• Use a bowl and mixer fitted with dough hooks, as specified in the method.
• Break up any large pieces of chopped bacon so they are distributed through the loaf.
• Pack the mixture evenly into the buttered tin to help it bake consistently.
• Move the roasting tin carefully once it contains boiling water.
• Let the cooked loaf rest for the full 10 minutes before turning it out.

Variations

• Use beef mince: replace the pork with beef mince for a different meatloaf flavour.
• Change the chutney: serve with another chutney you enjoy in place of tomato chutney.
• Make smaller loaves: divide the mixture between smaller tins and adjust the baking time as needed.
• Add herbs: mix chopped parsley into the pork mixture for a fresh note.
• Serve cold: chill the cooked loaf and slice it for sandwiches or a picnic.

Common mistakes to avoid

• Skipping the taste test: fry a small amount first so you can adjust the seasoning before baking.
• Overmixing: stop once the ingredients are amalgamated to avoid working the mixture more than necessary.
• Forgetting to butter the tin: coat the inside before adding the mixture to help the loaf release.
• Using too little water: fill the roasting tin halfway with boiling water as directed.
• Turning it out straight away: let the loaf cool for 10 minutes before removing it from the tin.

How to store

Cool leftovers promptly, cover or place them in an airtight container, and refrigerate for up to 3 days. Reheat slices until piping hot, or serve them cold in a lunch box.

Frequently asked questions