About this recipe:I love the combination of meat and capers. I first tried this meatloaf in a tiny Bavarian village, and it has been one of my favourite recipes since.
1 onion, roughly chopped
2 cloves garlic, roughly chopped
2 slices bread
250g pork mince
250g beef mince
salt and pepper, to taste
1/4 teaspoon caraway seeds
4 tablespoons capers
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Method Prep:10min › Cook:45min › Ready in:55min
Preheat oven to 200 C / Gas 6. Grease a 900g loaf tin.
In a food processor, combine the egg and milk and blend for a few seconds. Add the onion and garlic and crumble in the bread. Pulse for just a few seconds.
Place the pork and beef into a large mixing bowl then pour in the mixture from the food processor. Add the salt, pepper, caraway seeds and capers and mix well with the hands until everything is well incorporated. Spoon into the prepared loaf tin.
Bake for 40 to 45 minutes until no longer pink in the centre. Remove from the oven and allow to rest for a few minutes before slicing and serving.
You can serve the meatloaf both hot and cold, sliced and made into sandwiches is also excellent!
Traditionally, meatloaf is served with gravy: 1 tablespoon of flour, butter and stock, to which you can also add a few capers. Serve with mashed potatoes, topping them with a slice of meatloaf and drizzling with gravy.