Beef and Baked Bean Meatloaf
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Beef and Baked Bean Meatloaf

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Peter Gordon’s simple meatloaf is truly delicious - it's flavoured with baked beans - what could be tastier? Bonus is this meatloaf mixture makes enough for extra rissoles for the next day.
<b>Prep:</b> 20 mins Prep: 20 mins
<b>Cook:</b> 1 hour 15 mins Cook: 1 hour 15 mins
Serves 6 Serves 6
Good source of iron Good source of iron
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Meat loaf

  • 10  rashers smoked streaky bacon
  • 1kg Quality Mark minced beef
  • 2 onions, peeled and grated
  • 4 cloves garlic, peeled and chopped 
  • 4 Tablespoons grain mustard
  • 2 teaspoons dried oregano (or dried mixed herbs)
  • 50g breadcrumbs
  • 100g diced or grated cheese
  • 1 x 400g can baked beans (400g)
  • 1 x 400g can chopped tomatoes, or use fresh


Preheat the oven to 170°C. 
  1. Line a deep sided 2 litre terrine tin (approx.. 27 x 11 x 11cm) with baking parchment, making sure there's plenty overlapping
  2. Line the base and sides with the bacon, also letting it hang over the sides
  3. Mix everything except the tomatoes together and season with 2 teaspoons fine salt and some pepper. This easiest done with clean hands
  4. Place half the mixture into the tin and press flat
  5. Pour the tomatoes over to top of the meatloaf, then fold the bacon over the top of the tomatoes
  6. Fold the overhanging parchment over then seal tightly with tin foil
  7. 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
  8. 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) 
  9. 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
  10. To serve, either eat this hot from the oven with vegetables. Or serve in cold sliced with a fresh salad 


Use left-over mixture (about 600-700g) to make rissoles

Beef & baked bean rissoles - Serves 4 

The leftover mixture will make about 8 medium sized rissoles. 

Add a raw egg to the leftover meatloaf mixture and mix through thoroughly. This is easiest done with clean hands. This will help the rissoles to hold together when frying or barbequing. 

Fry or barbeque rissoles in shallow oil for about 4-5 minutes either side until nicely browned and cooked through. 

Serving options: As a snack with a dipping sauce, as burger patties in a Kiwi Burger or alongside some steamed vegetables or salad. 


  • Suggested Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Meatloaf Serving size: 481g (based on 6 serves )
Energy kJ (kcal) 2435 (582)
Protein (g) 60
Fat (g) 27.5
Saturated (g)
Carbohydrate (g) 20.3
Sugars (g)
Fibre (g) 6.8
Sodium (mg) 1592
Iron (mg) 6.1
Zinc (mg) 10.1
Vitamin B12 (ug) 2.0
Vitamin D (ug) 0.26
Selenium (ug) 18.7

Adding baked beans to the meatloaf increases dietary fibre. Choose low-sugar baked beans if preferred. 
  • Wet your hands before shaping meatballs. This helps to prevent meat sticking to your hands.
  • Use fresh herbs in your meatball mixture – 1 tablespoon each of finely chopped parsley, thyme and oregano. A teaspoon of chopped fresh sage is also good here.
  • For better flavour in your favourite dishes try swapping water for Campbell's Real Stock - the results are amazing.
  • To bump up the fibre of this dish, use wholegrain breadcrumbs.
  • Polpettone is Italian for large meatballs or meatloaf.
  • Bump up the fibre content of this dish by using wholegrain breadcrumbs and drop the sodium by using sodium-reduced stock and tomato paste.

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