Celebrity chef

Angela Boggiano

delicious. magazine’s food editor is an experienced writer and food stylist who's worked for numerous magazines. Her books include Pie and she co-wrote Italian Cook and The Italian Ingredients Cookbook, among others.

Serves 4

Meatloaf recipe

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Takes 15 minutes to make, 1 hour 30-40 minutes in the oven, plus cooling

Vegetable oil, for greasing
700g minced beef or 500g minced beef and 200g minced pork
2 onions, finely chopped
2 garlic cloves, crushed
1 large carrot, grated
2 tsp dried thyme
1 egg, lightly beaten
250g fresh breadcrumbs
50ml milk
2 tbsp Worcestershire sauce
2 tsp Dijon mustard

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1. Preheat the oven to 160°C/fan140°C/ gas 3. Grease a 1kg loaf tin. In a bowl, mix the mince, onions, garlic, carrot, thyme and egg. Meanwhile, in a separate bowl, mix the breadcrumbs with the milk, then add to the meat mixture. Stir in the Worcestershire sauce, mustard and season well.
2. Fill the loaf tin with the mixture. Cover with foil. Put in a deep roasting tin and pour in boiling water to come a third of the way up the loaf tin’s sides. Bake for 1 hour 30-40 minutes, until cooked through. Cool for 15 minutes in the tin, then remove, slice and serve with mashed potato, gravy and mixed vegetables.

Nutritional info

Per serving: 603kcals, 21.2g fat (8.3g saturated), 49.2g protein, 57.7g carbs, 8.2g sugar, 2.1g salt

Chef's tip

Freeze the cooled meatloaf for up to 3 months. Thaw, slice and microwave until hot.

Other recipes by Angela Boggiano

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