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Mrs C’s Meatloaf
Serves 4-6
Ok it might not win any beauty contests but humble meatloaf is completely underrated, and we feel it is simply not celebrated enough. Its cheap and easy, feeds the whole family, and is even better cold the next day. Try it for breakfast with eggs, or cut thin in a grilled sandwich. Its also great served with a Sunday roast as an alternative to your usual stuffing. For this meatloaf we used all pork mince, but you could use beef, or turkey mince or half and half. The ketchup and cheese topping gives a lovely sticky sweet note and goes so well with the richness of the meat.
Fry the chopped white onion off in a pan with a little butter and oil until soft. Leave to cool. In a large mixing bowl place the uncooked pork mince, beaten egg, spring onion, Smokey Rub, and 75ml of the ketchup. Transfer the cooked onion to the bowl and mix well. Add the breadcrumbs and using your hands, mix well to bring the mixture together until it forms a large ball, if your mixture is too wet and is not holding its shape add a little more breadcrumbs. Line a baking tin with either foil or baking paper and place the ball on top, press down slightly to create an oval shape. Rest in the fridge for at least 20 minutes.
Preheat the oven to 180c. Place your meatloaf in the centre of an oven, and this will need to cook for at least 1 hour 30 minutes. Keep an eye on it, and if the top is browning too quickly place some loose tin foil over the top to cover. After 60 minutes you are really for the topping. Mix together the remaining 75ml of ketchup with the chilli jam. Remove the meatloaf from the oven and cover the top with the ketchup mixture and grated cheese. Return to the oven uncovered for the remaining 30 minutes. Once cooked though leave to stand for a few minutes, to let some of the juices absorb back in. Serve with mash and peas.
If you like your meatloaf extra spicy, why not use our Carolina BBQ Sauce instead of your regular ketchup, or go 50/50
You could even use our Chipotle & Bourbon BBQ Sauce as a topping with the cheese to create a Hunter’s style meatloaf.
We like to do our meatloaf ‘freeform’, but this works just as well in a regular loft tin, if you have one. You get a nice even rectangle shape which is perfect for making sandwiches with. Yummy!
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