Yorkshire Meatloaf
A delicious meatloaf, perfect for eating hot on long dark evenings or eating cold (or refried!) in sandwiches.
Course
Main Dish
Cuisine
Yorkshire
Servings
Prep Time
4-6
15
minutes
Cook Time
Passive Time
45
minutes
43
minutes
Servings
Prep Time
4-6
15
minutes
Cook Time
Passive Time
45
minutes
43
minutes
Ingredients
250
g
beef mince
250
g
pork mince
100
g
bacon
finely chopped – packaged up off-cuts or ‘cooking bacon’ are fine.
100
g
grated cheddar
2
eggs
beaten
100
g
dry breadcrumbs
2
onions
2
tsp
mixed herbs
Half
tsp
ground nutmeg
130
ml
beef or chicken stock
(from a cube is fine)
Instructions
Preheat your oven to 175 degrees.
Grease a baking or roasting tin (it doesn’t have to be a snug fit for your ‘loaf, so don’t worry about that).
Finely chop onions, then fry until lightly browned.
Mix meat with onions, breadcrumbs, herbs, nutmeg, half the cheddar, beaten eggs, salt and pepper to taste.
Steadily mix in the stock, until the mixture looks fairly wet.
Shape the mixture into a loaf, turn into the tin, cover with foil and bake for 30 minutes.
Remove the foil, sprinkle with the remaining cheese, then bake for a further 15 minutes.
Eat.