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Mighty Meatloaf

A delicious wholesome family favourite in My Country Kitchen.

Serve hot with mash potato, or cold with salad. A dollop of your favourite homemade relish, pickle or tomato sauce will make this meal shine.

Try a Meatloaf Sandwich on crusty bread for an awesome picnic lunch with a few ales.

You will need a loaf tin to achieve the perfect shape. When shaping your meatloaf, wet your hands a little, this will make creating a picture perfect meatloaf a dream. I use a mix of Beef Mince and Pork Mince to balance the flavours in my Recipe, however you may simply use Beef Mince if preferred.

To get that authentic Country Kitchen flavour try my Wild West Worcestershire Sauce

Category: Meat
Cuisine Type Australian Country Cooking


For 4 Person(s)


1 Sliced Tomato
0.5 cup(s) Breadcrumbs
0.25 cup(s) Grated Cheese


500 grams Beef Mince
500 grams Pork Mince
2 Slices White Bread Crust Removed
1 Small Onion
0.25 cup(s) Celery
0.5 cup(s) Carrot
0.25 cup(s) Fresh Parsley
0.25 cup(s) Grated Cheese
0.5 cup(s) Frozen Peas
1 Egg
1 tablespoon(s) Worcestershire Sauce
1 tablespoon(s) Tomato Sauce
0.25 cup(s) Extra Virgin Olive Oil
1 teaspoon(s) Salt
1 teaspoon(s) White Pepper

Mighty Meatloaf Directions

    1. Grease a loaf dish or tin to prevent sticking
    2. Heat oven to moderate heat 1800C
    3. You can use a knife, however I like to use a food processor to chop up bread, onion, celery, carrot and parsley.
    4. Put chopped ingredients, mince, sauces, oil, cheese, peas, seasoning and egg into a large bowl and mix with a fork until well combined. I generally grab some disposable gloves and do this by hand, its the best way and fun!
    5. Shape into your loaf tin, leaving a ridge around the side.
    6. Cover with garnish, first breadcrumbs, then cheese and finish with sliced tomato if desired.
    7. Cover with foil and bake for 40 minutes.
    8. Remove foil and bake for a further 20 minutes, until browned.
    9. Test that the juices run clear with a skewer. Don't worry about the colour, the meatloaf will appear pink even if cooked due the natural nitrates present in the onion and celery.
    10. If using a Meat Thermometer the internal temperature should be around 750C.

Nutrition facts

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