The Classic Meat Loaf


The quickest and easiest way to satisfy hungry children and working adults. For this classic meatloaf I used a combination of beef and pork mince since where I come from, beef mince alone is just not juicy enough. We make meatballs (keftedes) using equal amounts of pork and beef so a meatloaf would be no exception. You can always use tomato ketchup as a topping (for speed) but a home made tomato sauce is surely a winner. If you must cook in a hurry, store-bought tomato sauce is a good alternative.


  • 2 Tbs olive oil
  • 1 ½ cup onion, finely chopped (about 1 large)
  • 500 grams beef mince
  • 500 grams pork mince
  • 1 ½ tsp mustard powder
  • 3 tsp Worcestershire Sauce
  • ¼ cup parsley, finely chopped
  • 1 tsp fresh thyme (or ½ tsp dry)
  • ½ tsp freshly ground black pepper
  • 1 Tbs tomato paste (or ketchup)
  • ¼ cup whole milk
  • 2 large eggs
  • 1 cup fresh breadcrumbs
  • salt to taste

For the tomato sauce

  • 2 Tbs olive oil
  • 1 garlic clove, crushed
  • 1 X 400 grams can crushed or grated tomatoes
  • ¼ cup white wine
  • 1 Tbs ketchup
  • 1 Tbs parsley leaves, finely chopped
  • salt and pepper to taste


Preheat oven to 175 C. Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook stirring occasionally until soft and beginning to colour. Remove from heat and transfer on a plate to cool.

Make the tomato sauce in the same saucepan (saves some washing up time). Skip this paragraph if you are using store-bought tomato sauce or ketchup. Cook the garlic in the olive oil over medium heat until fragrant. Add the tomatoes, wine, ketchup, parsley, salt and pepper. Mix evertyhing together, lower the heat and simmer uncovered until thickened.

Prepare the meatloaf. In a large bowl combine all the ingredients for the meatloaf including the cooled, cooked onions. Mix everything very well together (use your hands, wear plastic gloves if you have to) but try not to make the mixture to dense.

Lay a piece of greaseproof paper on the base of a baking pan. Put the meatloaf mixture on the paper and shape a loaf with your hands. Spread the tomato sauce on the top and sides of your loaf. Bake for one hour.

Take meat loaf out of the oven and leave to stand for 20 minutes tented with foil. Cut and serve.

Note: If you are using ketchup for the topping you will need about ½-3/4 cup good quality tomato ketchup.




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