Beef and baked bean meatloaf
Peter Gordon's deliciously simple meatloaf
1 hrs 15 mins
Peter Gordon’s simple meatloaf is really easy to make and truly delicious. It's also packed full of iron and protein. Plus, if you make up a little extra, turn them into patties or rissoles and freeze for a perfect quick fix for dinner when you're in a rush.
Rate this recipe
10 rashers bacon rashers
1 kg Quality Mark beef mince
peeled and grated
4 cloves garlic bulbs
peeled and chopped
4 tbsp whole grain mustard
2 tsp dried oregano
dice or grated cheese
1 can baked beans
1 can chopped tomatoes in juice
or use fresh
For the meatloaf
Leftover mixture: Beef & baked bean rissoles
Preheat the oven to 170°C.
Line a deep sided 2 litre terrine tin (approx.. 27 x 11 x 11cm) with baking parchment, making sure there's plenty overlapping.
Line the base and sides with the bacon, also letting it hang over the sides.
Mix everything except the tomatoes together and season with 2 teaspoons fine salt and some pepper. This easiest done with clean hands.
Place half the mixture into the tin and press flat.
Pour the tomatoes over to top of the meatloaf, then fold the bacon over the top of the tomatoes.
Fold the overhanging parchment over then seal tightly with tin foil.
Sit the terrine tin in a roasting dish (the juices will bubble out a little) and bake in the centre of the oven for an hour.
Peel the foil off and turn the temperature up to 200"C and continue cooking for another 15 minutes (or until bacon has browned nicely).
Remove from the oven and leave to rest in the loaf tin for at least 20 minutes. Drain out excess meatloaf liquid into a bowl and turn out onto your serving dish.