A fast and simple recipe for that good ol’ traditional classic.
- 1/2 lb sausage meat
- 1/2 lb beef mince
- 4 oz of sage and onion stuffing
- 1 egg
Mix everything together and pack it into a loaf tin. Season to taste with salt and pepper.
Cover loaf tin with foil and bang it into the oven for an hour at 140°C/275°F
Couldn’t be much easier!
Meatloaf is great because you can eat it with just about anything from the usual vegetable suspects to something more exotic like cheesy potatoes or a classic 1980s ratatouille or perhaps red cabbage with a rich red wine sauce. A favorite of mine is to serve it on a bed of smashed up buttered new potatoes with a topping of creamy peppercorn sauce. But basically it goes well with any veg you have left in the fridge that need eating. And if you have any meatloaf left over it’s as delicious cold the next day.
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