Skip to Content

Opening Hours

Today7:00am - 8:00pm
Monday7:00am - 8:00pm
Tuesday7:00am - 8:00pm
Wednesday7:00am - 8:00pm
Thursday7:00am - 8:00pm
Friday7:00am - 8:00pm
Saturday7:00am - 8:00pm

French Meatloaf

Serves 6 to 8
Prep time: 15 minutes
Cooking time: 60 minutes

This delicious, moist meatloaf is inspired by the traditional French terrine. It can be made ahead of time and eaten cold with salad, or sliced and used as a filling for sandwiches. You can use any combination of beef, lamb or pork mince and feel free to add your favourite fresh herbs for a personal touch.

Ingredients

Method

  • 500g Pork Mince
  • 150g Prime Beef Mince
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 400g can diced apple
  • 350g button mushrooms, finely chopped
  • 3 pieces of day old bread
  • 120ml cream
  • bunch of fresh parsley, finely chopped
  • 2 eggs, lightly beaten
  • bacon rashers with rinds removed to line loaf tin
  • salt and pepper to taste
View the method
  1. Preheat oven to 180 C. Heat the oil in a frying pan and cook onion and garlic over a moderate heat until soft and transparent. Add the mushrooms to the pan. Season with salt and pepper and simmer for five minutes. Remove from heat and cool.
    Remove the liquid from a can of diced apple and combine well with minced meats in a large bowl.
  2. In a separate bowl break the bread into small pieces and soak in cream for 10 minutes. Combine the bread and cream with the minced meats and the parsley and mix well.
  3. Line a meatloaf tin with bacon rashers, extending the ends over the sides of the tin. Tightly pack some of the meat mixture into the tin. Top this with the mushrooms, then the apple, and then finally with the remaining minced meat mixture. Make sure it’s all packed down firmly. Fold the bacon ends over the top and cover the loaf tin with foil.
  4. Place the covered loaf tin in the middle of a large roasting dish. Pour in water until it is half way up the outside of the loaf tin. Bake meatloaf, covered, for 30 minutes, before removing tin foil.
  5. Cook uncovered for a further 30 minutes, until the bacon is crisp and golden and meatloaf is firm. Remove a little of the juices, set aside to cool, before refrigerating for 1 hour. Once cooled the meatloaf should be easier to slice thinly without breaking.
  6. Serve cold in summer with a crisp salad and chutney, or reheated in the microwave with mashed potatoes and mushroom sauce.
Back to ingredients