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Introduction & method

Like apple pie and hamburgers, meatloaf is almost a synonym for American cooking. It can be a bit disappointing though - minced meat on its own doesn't taste that great, so in this recipe we make sure it's packed with flavour.

Meatloaf Recipe

Make the Cooking Liquid

We're using gelatine as one of the setting agents for this meatloaf, so you'll need to either hydrate your powdered gelatine or bloom your leaf gelatine - follow the instructions on the packet. Mix together the stock, buttermilk or whey and gelatine. Set aside.

Prep the Mushrooms

Wash and finely chop the mushrooms. Mix them with the breadcrumbs.

Make Umami Paste

Chop the anchovy fillets into small pieces. Peel and chop the garlic cloves. Mix the two together and make a paste by dragging the side of a chef's knife across them. Do this about 6 times, until the garlic and anchovies break down into a paste. Mix with the soy sauce, paprika and Marmite.

Make Mirepoix

Peel the onion, and finely chop it along with the celery and carrot. Melt a large knob of butter in a frying pan on medium heat and sauté the vegetables until softened but not browned - about 5 minutes. Add the cooking liquid, turn up the heat and let it cook vigorously for about 100 minutes, or until the lquid is reduced by about half. Add the liquid and the veggies to the breadcrumbs and mushrooms, stir well and place in the fridge or freezer to cool down until the mixture is at room temperature.

Make the Meatloaf Mix

When the veggie mix is cool, add the meat, the eggs, the umami paste and salt and pepper. Preheat your oven to 160°C (320°F) if it's a fan oven, 180°C (356°F) if it isn't. Pour the meatloaf mixture into a loaf tin, wrap in aluminium foil and place it upside down on a baking sheet, so the bottom of the loaf tin is facing upwards.

Bake the Meatloaf

Place the baking sheet and loaf tin in the oven and bake for 30 minutes. Then remove it from the oven, unwrap the foil and ease off the loaf tin. If you have any meatloaf mix stuck to the tin, just plaster it back onto the loaf with a knife. Baste the meatloaf with any juices that have escaped. Put the baking sheet, foil and meatloaf back in the oven and cook for a further 40 minutes.

Make the Glaze

In a small saucepan, mix the ketchup, vinegar, sugar and Marmite. Cook over medium heat for a couple of minutes until the sugar has dissolved.

Finish off the Meatloaf

At the end of the baking time, remove the meatloaf and turn the oven up as high as it will go. Paint the loaf with glaze and pop in the oven for 3 minutes. Remove, paint with more glaze, bake for 3  more minutes. Then do it again. You should end up with a shiny, deep-reddy brown crust.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Meatloaf on YouTube.

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Ingredients & Info

•  300 grams minced beef
•  300 grams minced pork
•  100 grams mushrooms
•  1 medium onion
•  1 carrot
•  1 stick of celery
•  2 eggs
•  120 ml chicken stock
•  120 ml buttermilk or whey
•  50 grams breadcrumbs
•  2 cloves garlic
•  1 sachet powdered gelatine
•  2 tsp soy sauce
•  3 anchovy fillets
•  1 tsp paprika
•  1 tsp ground black pepper
•  1 tsp salt
•  half a tsp Marmite
•  1 tbsp brown sugar
•  3 tbsp tomato ketchup
•  2 tbsp white wine or cider vinegar
•  half a tsp Marmite

Butter for sautéeing.

US (cups, sticks, etc)

Makes 1 loaf
Prep time: 20 minutes.
Cooking time: 1 hour 20 minutes.
Total time: 1 hour 40 minutes.

Watch the video on YouTube