Jac’s meatloaf recipe

This morning I managed to get Jac to tell me how she made her meatloaf (from this recent post). Given that she made it up as she went along and didn’t write anything down at the time, all amounts/measurements below are from memory more than a week later and may not be as precise or accurate as you’d expect in a cook book.

Meatloaf and baked beans

Jac’s meatloaf
Serves 4 – 6, depending on serving size, accompaniments and appetites (of course!). For the two of us, this makes three or so meals.

250 g turkey mince
250 g sausage mince
Half a cup of finely chopped celery
One small onion, very finely chopped
1 heaped teaspoon dry mustard
1/4 cup of breadcrumbs
3 tablespoons Worchestershire sauce
4 eggs
Salt and pepper to season
Tomato ketchup for glazing the meatloaf


  1. Pre-heat oven at a fairly low temperature of 160-180C (depending on your oven).
  2. Hard-boil 3 of the eggs and then remove the shells.
  3. Mix all the other ingredients together well. The last egg should be mixed in raw, helping to bind the mixture.
  4. Put the meatloaf mixture in a greased loaf pan (we used a 22-cm non-stick pan and sprayed it with canned canola spray). Make a “canal” in the centre as you fill the pan, and put the hard-boiled eggs in a line in the “canal”. Fill the rest of the pan up with the mixture, making sure to fill the space above and between the eggs with meatloaf mixture, leaving no air pockets between the eggs. You shouldn’t be able to see the boiled eggs once the pan has been filled with all of the meatloaf mixture. The eggs will be a nice surprise in the centre of each slice of meatloaf when served.
  5. Spread a layer of tomato ketchup on top of the meatloaf.
  6. Bake the meatloaf in the oven for about 1 hour.

A few notes:
The eggs don’t really get overcooked even though they are already hard-boiled – the meatloaf is really moist and I guess this stops the eggs from drying out in the centre. If you don’t care for the hard-boiled eggs you can leave them out entirely.

You could use barbecue sauce instead of ketchup for the glaze if you prefer.

The meatloaf should served as at least 1-cm thick slices. We recommend serving it with vegetables and/or a carbohydrate like potatoes. Mashed potatoes go especially well, as do baked beans. Jac loves making herself a thick meatloaf sandwich the next day. She didn’t do this, but I reckon it would be great in sandwich with a layer of melted cheese on top of the meatloaf – mmmm.

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