2 tablespoons garlic puree or 3 cloves fresh garlic, sliced
1 (170g/6 oz) packet sage and onion stuffing mix
4 heaped tablespoons tomato ketchup
2 tablespoons Tabasco® or chopped fresh chilli (optional)
2 tablespoons extra hot chilli sauce (optional)
2 teaspoons dried chilli flakes (optional)
1 tablespoon Worcestershire sauce
salt and ground black pepper, to taste
400g (14 oz) pork sausage meat
500g (18 oz) lean minced beef
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 190 C / 170 C fan / Gas 5.
Sweat the onions in olive oil for 4 minutes on a medium heat, constantly stirring to avoid them catching. Then turn the heat to low and add the garlic. Cook for a further 2 minutes.
Now add all of the ingredients (except the meat) to a large mixing bowl: onions and garlic, sage and onion mix, ketchup, Tabasco® , chilli sauce, dried chilli flakes, Worcestershire sauce, eggs, milk, salt and pepper.
Stir it together then pour in a little boiling water, not too much, stirring and adding more as needed, until you get a consistency like thick wallpaper paste. This keeps the meatloaf moist. Add the pork and beef and mix with your hands, then a fork.
Line a loaf tin or a Pyrex dish with a thin coating of olive oil. (I used a 10x8x3 in dish, see photo below).
Transfer the mix to the tin/dish, push the mix down then use a fork to 'artex' (who remembers that?) the meatloaf.
Cook uncovered, in the preheated oven for 40 to 45 minutes, or until the top is browned and crusty and the internal temperature should have reached 71 degrees C. There may be liquid in the base, no problem. Remove from the oven and slice and serve.
This makes approx 3lb/1.36kg. You can eat some straight away and portion and freeze the rest. It goes with pretty much anything, try it with mustard mash, onion gravy, and processed peas, YUM!