Like a bat out of hell

Meatloaf! Geddit?! … *tumbleweed* …

Yes. Well. The recipe is a lot better than the funnies, ok?

It’s nearly January. The early payday we were so grateful for a week ago is suddenly looking highly unlikely to stretch until the end of the month. We are skint. El skinto. Skint-a-rama.

I could tell you that a well-seasoned meatloaf is just as good as a roast but let’s face it, that would be a lie as big as the tin of Roses I just emerged from. Minced beef is never going to compete with a good topside joint. It is, however, cheap. And if your budget is small and you’ve already exhausted the usual spagbols and cottage pies, this is something a bit different to try. You must cram in the herbs, spices and seasoning or it’ll be bland. Serve it up with all the usual trimmings of a roast. Cover it in a really good gravy. And you’ve got a pretty good meal for not a lot of money.

I saw this recipe ages ago on This Morning. I can’t remember which chef it was but I scribbled the recipe down on the page of a magazine that was to hand. It says it serves six but after four huge servings we still have half the loaf left for another night. It’d be very good crumbled up into a quick and easy cottage pie/chilli/spagbol actually.

To be honest, I think it could probably do with even more flavour. Maybe some cumin or garlic or creamed horseradish or … something. Maybe even a big dollop of my favourite caramelised onion chutney! Be sure to chop the raw onions very very small, perhaps even mince or grate them, coz you really do not want a big bit of raw onion halfway through. Anyway, give it a go when the pennies are running out and tell me what you think!


2lb/900g lean steak mince
1 onion, very finely chopped
4 slices thick white bread, crusts removed and cubed
1 large egg
150ml milk
1 tbs dijon mustard
3 tbs thyme (I used dried)
1 tsp nutmeg
Plenty of seasoning



Pre-heat the oven to 180 degrees. Grease a loaf tin and line the base with greaseproof paper.

Beat the egg and milk together in a large bowl. Add the cubes of bread and leave them for a few minutes to soak up the liquid before mashing it up a bit. Mmm … doesn’t it look … err …


… yeah. Not the best at this point. But let’s plough on regardless. Mix in the mustard, thyme, nutmeg and onion. I bet it looks much better now…


Oh. Umm. Add the mince. That’ll help. There’s quite a lot of it so I used my hands to smush it all together. Tip the mixture into the loaf tin and press it all down until it’s nicely packed in and level.


See? Much better! Now bake for 55 minutes. I put potatoes and carrots in to roast at the same time and they all came out together. Leave it to rest for 5 minutes before turning it out. Don’t forget to peel the baking parchment off the bottom!


That there is a loaf of meat. Retro. Old skool. Classic.

I sliced it up, made a sweet onion gravy from scratch to go with it and served it with a load of lovely roasted veg. And d’you know what? It was pretty good. I told the kids it was like a massive beefburger, which they found hilarious and ate the lot.



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3 thoughts on “Like a bat out of hell

  1. Tina Culbertson (@Novel_Meals) December 31, 2013 at 16:03 Reply

    We don’t have meatloaf often, usually do what you mentioned with spaghetti and Shepherd’s pie. Do you roast those carrots and potatoes for the same time at the same heat? (55 minutes?) Had to tweet this – Bat outta hell!!

    • The Pie Patch December 31, 2013 at 16:21 Reply

      Yes. I put the spuds & carrots in raw at the same time. 55 minutes is just right. This was the first time I’ve ever made meatloaf!

  2. […] found this recipe on one of the Facebook slow cooker forums that I belong to. I’ve made meatloaf before with beef mince. It was ok but didn’t have as much flavour as I hoped, despite adding […]

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