Mom's Meatloaf

Mom's Meatloaf


Although it has European origins it was in America where I first enjoyed this dish! This recipe is a variation of the one I first sampled a decade ago. The very best thing about meatloaf is that the leftovers are just as delicious cold the next day either on a sandwich or with a salad!

The beauty with meatloaf is that you can mess with the hers and spices as much as you want, don't get too hung up with exact measurements.....fancy something with a kick add some chilli.....maybe cajun flavours!!


  • 500 grams of pork mince
  • 500 grams of beef mince
  • a palmful of celery salt
  • a palmful of oregano
  • a palmful of basil
  • salt and pepper to suit your palate
  • 1 large finely chopped onion
  • 1 finely chopped celey stick
  • 1 table spoon of tomatoe puree paste
  • 1 egg
  • 1 cup of bread crumbs 
  • 1 table spoon of Worcestershire sauce


Simply mix everything in a single bowl, get your hands in there and really go to town (don't forget to take off any jewelry!). Grease a loaf tin and fill it with your mix. Place in an oven at 180ºC for an hour. Make sure the internal temperature of your meatloaf is 180ºC, then leave to stand for 5 minutes. Serve hot with mashed potatoes and green beans. Anything left over can be served the next day cold....yum!