James Whelan Butchers: Meat Loaf

meat loafEveryone should have a meat loaf recipe in their repertoire. Served hot with vegetables it makes a great dinner, but cold and sliced it is perfect picnic or buffet food. As it is cooked without any added fat or oil, it’s also a healthy option for the diet conscious.

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To Cook

Pre-heat the oven to 180°C/350°F/Gas Mark 4.  Using just half of the breadcrumbs put all the ingredients into a bowl and mix until well combined. Lightly grease a loaf tin and then press the meat mix into it.  Now press in the remaining bread crumbs.  Cover the tin with aluminium foil.

Alternatively, form the mixture into a loaf shape and roll in the breadcrumbs and wrap in aluminium foil.  Place in a baking dish and into the oven for 1 ½ hours.  If cooking in the tin, remove the foil 30 minutes before the cooking time is up to brown the top.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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