Glazed Brown Sugar & Mustard Meatloaf

⏱ 90 min · Serves 6

A proper old-school meatloaf: juicy beef and pork bound with milk-soaked breadcrumbs, sweet softened onion, and a sticky tangy glaze that caramelises into the crust. Slice it thick, pile on mash, and don't skip the leftovers-in-a-sandwich tomorrow.

Per serving: 486 kcal · 33.0g protein · 24.0g carbs · 29.0g fat

Ingredients

• 1 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 celery stick, finely chopped
• 80g fresh breadcrumbs (about 2 slices bread, blitzed)
• 120ml whole milk
• 500g beef mince (15% fat)
• 250g pork mince
• 2 large eggs, beaten
• 2 tbsp Worcestershire sauce
• 2 tbsp chopped flat-leaf parsley
• 1 tsp dried thyme
• 1.5 tsp fine salt
• 1 tsp black pepper
• For the glaze: 6 tbsp tomato ketchup
• 2 tbsp dark brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp cider vinegar

Method

1. Heat the oven to 190C/170C fan. Line a baking tray with foil or baking paper.
2. Warm the oil in a frying pan over medium heat and cook the onion, celery and a pinch of salt for 8 minutes until soft. Add the garlic for 1 minute, then tip onto a plate to cool.
3. In a large bowl, soak the breadcrumbs in the milk for 5 minutes until mushy.
4. Add the cooled vegetables, both minces, eggs, Worcestershire sauce, parsley, thyme, salt and pepper. Mix with your hands just until combined - overworking makes it dense.
5. Shape into a free-form loaf about 23cm x 12cm on the lined tray. This gives you more crust than a tin.
6. Whisk together the ketchup, brown sugar, Dijon and vinegar. Brush a third over the loaf.
7. Bake for 40 minutes, then brush on another third of the glaze. Bake 20-25 minutes more, until a thermometer reads 71C in the centre.
8. Brush with the last of the glaze, then rest for 10 minutes before slicing thickly. Serve with mash and greens.