This Basic Meatloaf Recipe features freshly ground pork and beef blended with onions, garlic and subtle spices. Slather with mustard for the best cure for a hungry stomach on a cold winter’s night.
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Guys, we had so much fun chatting with you over on Instagram and Facebook since we published our last recipe for Creamy Beef Stroganoff – you guys sure are passionate about what makes #thebeststrogever. We LOVED your quirky suggestions for how best to spice up a packet of mee goreng and how many of you knew just what the heck to use this quirky little ingredient for. You guys are awesome!
Life has been crazy busy over at Wandercooks HQ. Or should I say out of it!? We’ve been all over Adelaide catching up with some amazing entrepreneurs and business owners. By far one of the most rewarding new projects we’re working on is a new series called Local Knowledge for Broadsheet Adelaide. Not only does it allow us to delve deep into some of Adelaide’s hidden cultural restaurants, but it’s kind of like travelling the world, all from within our amazing multicultural city. There are so many amazing Vietnamese, Afghan and Indian communities (to name just a few) sharing their mouthwatering cuisines with the local population, and we’re grateful for the opportunity to share their story with the world.
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Basic Meatloaf Recipe
Phew – after all that it’s finally time to cook! On the menu this week is our Basic Meatloaf Recipe, which is hands down one of the most satisfying dinner recipes in our repertoire. The basic meatloaf features freshly ground pork and beef with onions and subtle spices. Slathered with mustard it’s the cure for a hungry stomach on a cold winter’s night.
What makes it taste even better is the freshly ground meat. Of course, you can totally buy pre-minced meat if you’re strapped for time), but today we ground the meat ourselves in our little baby Kitchenaid Stand Mixer with the meat grinder attachment. Not only is it super fun, it also means we have control over the quality of the meat that goes into our meatloaf.
All that’s needed after that is a little time to cook, and a few friends to share it with. Voila!
So guys, over to you! How do you like your meatloaf? What toppings, sauces or sides are your favourite go-to’s?
We can never go past mashed potatoes with meatloaf – so this Belgian Radish Stoemp recipe ticks all the deliciousy mashed-potatoey boxes. And for dessert? How about a tasty Vanilla Blanc Manger with blackberry coulis?
Basic Meatloaf Recipe
- 1 kg meat 500 g beef and 500 g pork, cubed
- 3 slices white bread crust removed
- ¾ cup milk
- 50 g butter
- 1 egg beaten
- 2 chopped onions
- 2 cloves crushed garlic
- 2 tbsp chopped parsley
- ½ tsp nutmeg
- Salt & pepper to taste
Hungry? Don't forget to preheat that oven to 200˚C.
Alrighty, to start your basic meatloaf, place your bread in a small mixing bowl and pour in the milk, then set aside to soak.
Next, let's grind the meat. (You can skip this step if you're using store-bought mince). Pop the coarse grinding plate in your grinder attachment and install it on your stand mixer. Place the meat in the tray and push it into the grinder a piece at a time until all the meat has been minced. Set aside.
Now melt half the butter in a frypan over low heat and add in the chopped onions. Sautee them until fragrant and translucent.
Pop the cooked onions into a large mixing bowl, along with the soaked bread, beaten egg, garlic, parsley, nutmeg, and plenty of salt and pepper, and give it all a good stir. Then add your freshly minced meat and mix everything together until well combined. For the best texture, use your hands to do this.
To form your meatloaf, first line an oven tray with baking paper then place the meatloaf mixture into the centre, then form into a loaf shape. Alternatively, grease a large bread pan and add the meatloaf.
Now melt the remaining butter and baste the top of the meatloaf. This will give it that gorgeous golden brown colour once cooked.
Bake your meatloaf in the oven for 1 hour or until the top of the loaf becomes browned and crispy and the inside is cooked through.
Remove from oven and allow to rest for 10 minutes before serving.
Serve with fluffy mashed potato or radish stoemp