Gary’s mega meaty meatloaf

The first time I heard the word 'meatloaf', when I moved to Boston back in 1999, my stomach almost turned. The thoughts of it genuinely made me squirm. Maybe it was a combo of the awful singer and the idea of meat as a loaf; I don't know. Either way I was having none of it. That was until one day I tasted a forkful. I was hooked. I quickly set about throwing together my own versions. This is the one I've settled on. It's gorgeous served with some onion and grain mustard gravy, buttery carrots, broccoli and champ potatoes (scallion mash).

This is an extremely easy recipe to follow. You'll be left with plenty portions so after you've had your initial few slices, let the meatloaf cool completely. Slice off the portion slices you desire then individually wrap in cling film and freeze. Alternatively it'll keep in the fridge for three days no problem.

Lethal feed.

Instructions

Step 1

Put all the ingredients into a bowl apart from the breadcrumbs and sliced bacon.

Step 2

To peel the celery just get the knife under the outer strands and peel back. It gives a much smoother bite from the celery.

Step 3

Mix everything together well.

Step 4

Now add the breadcrumbs. For my mix it took 200g. It will either be slightly less or a little more. You want a fairly dry to the touch mix.

Step 5

Now line a 1kg loaf tin with Bacon rashers.

Step 6

Pack in the meat mixture. Don't worry if it is slightly higher that the lip of the loaf tin. As you add the meat mix bit by bit press in well with your hand.

Step 7

Flip the bacon slices over and then place the Meatloaf into a pre-heated oven at 180C for 1 hour.

Step 8

After 1 Hour remove from the oven and leave to rest for approx 20-30 minutes whilst covered in Foil. This way the meatloaf will stay hot whilst the juices settle.

Step 9

Turn it out of the loaf tin, then slice.

That’s it folks! Meaty madness.

If you freeze for cooking at a later date, defrost your slices in a fridge overnight, heat a heavy based non stick pan and add a drizzle of olive oil. Then proceed to cook (re-heat) the meatloaf slice just like you would a steak. When you turn it over after colouring on one side add some sliced onion. Sweat them until they're soft, add two big ass spoons of grain mustard, then 2 spoons of "wusta" sauce then some bisto chicken granules mixed in water. I'd say chicken or beef stock but nobody has stock lying about at home and I'm not gonna pretend I do. I mix some Bisto chicken granules with water then pour it over the meatloaf, onions and mustard and simmer slowly for approximately 10 minutes.