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Make this classic meatloaf, then try our Greek meatloaf, Moroccan meatloaf and more mince recipes.

  • 1 clove garlic
  • 1 onion
    finely chopped
  • 2 rashers streaky bacon
    chopped
  • 2 slices white bread
    whizzed to crumbs
  • 500g minced pork
  • a good shake Worcestershire sauce
  • 2 tbsp tomato ketchup
  • 1 egg
  • butter
  • to serve tomato chutney

Nutrition:

  • kcal325
  • fat17.4g
  • saturates6.5g
  • carbs13.6g
  • sugars0g
  • fibre0.8g
  • protein29.4g
  • salt1.13g

Method

  • step 1

    Heat the oven to 190c/fan 170c/gas 5. Fit the dough hooks and put all the ingredients except the butter in the bowl.
    Mix on slow until amalgamated, season, and mix again. Fry a small amount, taste it, and season more if needed.

  • step 2

    Butter a 500ml loaf tin and pack the mixture in. Put in a roasting tin half filled with boiling water and bake for 1 hour.
    Cool for 10 minutes and turn out. Serve with chutney.

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