Meaty Meatloaf Meal

Individual meaty meatloaves served with creamy mashed potato and sharp sliced pickles make a wonderfully satisfying family dinner. The rich, savoury meatloaf pairs beautifully with the soft potato, while the pickles add a bright acidic contrast that keeps the meal balanced. Meaty Meatloaf Meal is a comforting, filling meal that feels substantial without being overly heavy.

Prep Time 20

Cook Time 40

Total Time 1

Servings Portions

Ingredients

For the Meatloaves:

For the Mashed Potato:

800 g potatoes peeled and cut into chunks
50 g butter
100 ml milk
salt to taste
black pepper to taste

To Serve:

150 g dill pickles sliced or gherkins
Fresh parsley chopped, optional
tomato ketchup Extra optional

Instructions

Prepare the Meatloaf Mixture:

Preheat the oven to 200°C (400°F), or 180°C fan-assisted.
Heat the olive oil in a small frying pan over medium heat. Add the diced onion and cook for about 4–5 minutes until softened. Add the garlic and cook for another minute.
1 small onion, 1 tbsp olive oil, 2 cloves garlic
Remove the pan from the heat and allow the onion mixture to cool slightly.
Place the beef mince and pork mince into a large mixing bowl. Add the breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, mixed herbs, smoked paprika, salt and black pepper.
500 g beef mince, 100 g pork mince, 75 g breadcrumbs, 1 large egg, 2 tbsp tomato ketchup, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp dried mixed herbs, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp freshly ground black pepper
Add the softened onion and garlic.
Using clean hands or a wooden spoon, gently combine everything until evenly mixed. Avoid overworking the mixture because this can make the meatloaves dense.

Shape the Individual Meatloaves:

Divide the mixture into four equal portions.
Shape each portion into a compact individual loaf, roughly the size of a large burger but thicker and more oval-shaped.
Place the four meatloaves onto a baking tray lined with baking parchment. Leave a little space between each one so the heat can circulate properly.

Cook the Meatloaves:

Place the tray into the preheated oven.
Cook for approximately 35–40 minutes, depending on the thickness of the meatloaves.
The meat should be completely cooked through, with no pink mince remaining in the centre. If using a meat thermometer, aim for an internal temperature of 71°C (160°F).
Once cooked, remove the meatloaves from the oven and allow them to rest for around 5 minutes before serving. This gives the juices a chance to settle and makes the meatloaves easier to cut.

Make the Mashed Potato:

While the meatloaves are cooking, place the prepared potatoes into a large saucepan and cover them with cold water.
800 g potatoes
Add a good pinch of salt and bring to the boil.
Reduce the heat and simmer for approximately 15–20 minutes, or until the potatoes are completely tender when pierced with a fork.
Drain the potatoes thoroughly and return them to the warm saucepan.
Add the butter and begin mashing. Gradually add the milk, continuing to mash until the potatoes become smooth and creamy.
50 g butter, 100 ml milk
Season with salt and freshly ground black pepper.
salt, black pepper
For an especially light mash, avoid beating the potatoes too vigorously. A gentle hand keeps the texture soft rather than gluey.

Serve:

Place a generous spoonful of mashed potato onto each plate.
Add one individual meatloaf alongside the potato. Arrange several slices of dill pickle or gherkin beside the meatloaf.
150 g dill pickles
Finish with a little chopped fresh parsley if desired.
Fresh parsley
A small spoonful of ketchup can also be served on the side for anyone who enjoys a sweeter tomato flavour.
tomato ketchup

Equipment

Notes

Serving Suggestion:

The sliced pickles are more than just a garnish. Their sharp, acidic flavour cuts through the richness of the meatloaf and makes each mouthful feel fresher. For an even more complete dinner, serve with steamed green beans, peas or a simple leafy salad.

Cook's Tip:

For an even quicker version on a busy evening, prepare the meatloaf mixture earlier in the day and keep it covered in the refrigerator until ready to cook. You can also shape the individual meatloaves the night before, making this a particularly convenient dinner when time is short.

Nutrition