Nigella Meatloaf Recipe

Nigella’s Meatloaf is made with eggs, onions, duck fat or butter, Maldon sea salt flakes, Worcestershire sauce, minced beef, fresh breadcrumbs, and thin-cut rindless streaky bacon. This delicious Nigella’s Meatloaf recipe creates a hearty dinner that takes about 1 hour and 35 minutes to prepare and can serve up to 6 people.

Ingredients Needed:

• 4 eggs
• 4 onions (500g / 1lb total)
• 5 tablespoons (75ml) duck fat or butter
• 1 teaspoon Maldon sea salt flakes (or ½ teaspoon pouring salt)
• 1 teaspoon Worcestershire sauce
• 900g minced beef (preferably organic)
• 100g fresh breadcrumbs
• 225g thin-cut rindless streaky bacon

How To Cook Meatloaf:

1. Prepare the Hard-Boiled Eggs: Preheat the oven to 200℃ (180℃ Fan) / 400°F. Bring a pan of water to the boil, then gently add 3 eggs. Boil for 7 minutes, then cool them in cold water. Once cool, peel and set aside.
2. Cook the Onions: Peel and chop the 4 onions. In a thick-bottomed frying pan, heat the duck fat or butter over medium heat. Add the chopped onions, sprinkle with salt, and cook gently for 20-25 minutes until golden and caramelised. Remove from the heat and allow to cool.
3. Combine Ingredients: In a bowl, mix the Worcestershire sauce with the minced beef. Once the onion mixture is cool enough to handle, add it to the beef. Use your hands to combine well, then add the remaining raw egg and mix again. Finally, fold in the fresh breadcrumbs until everything is well incorporated.
4. Shape the Meatloaf: Divide the meat mixture into two halves. In a loaf tin, shape one half into a flat oval about 23cm / 9in long. Place the 3 hard-boiled eggs in a row down the centre of the meatloaf. Cover the eggs with the remaining meat mixture, shaping it into a loaf and ensuring there are no holes.
5. Wrap and Bake: Cover the meatloaf with strips of bacon. Tuck the ends underneath to prevent curling during cooking. Bake for 1 hour until the juices run clear. Once baked, let the meatloaf rest for 15 minutes before slicing.
6. Serve: Slice generously so everyone gets some egg in their portion. Serve with the meat juices or gravy of your choice.

Recipe Tips

• Choose Quality Meat: Use organic minced beef for better flavour and texture. The quality of the meat can greatly affect the taste of the meatloaf.
• Cool the Onions: Make sure the cooked onions are completely cool before mixing them with the beef. This prevents cooking the raw egg and ensures a proper mixture.
• Don’t Overwork the Mixture: When combining the ingredients, mix just until everything is combined. Overmixing can lead to a dense meatloaf.
• Use Bacon Properly: Tuck the bacon ends underneath the meatloaf to prevent them from curling up during baking. This keeps the meatloaf looking neat and helps it cook evenly.
• Let It Rest: Allow the meatloaf to rest for at least 15 minutes after baking. This helps the juices redistribute, making it easier to slice and more flavourful.

How To Store & Reheat Leftovers

• Refrigerate: First, let the leftover Meatloaf cool until it reaches room temperature. Once cooled, wrap it tightly in plastic wrap or foil, or place it in an airtight container. Store in the refrigerator for up to 3-4 days.
• Freeze: To freeze, ensure leftover Meatloaf has cooled completely. Wrap it tightly in plastic wrap, then in foil or place it in a freezer-safe container. It can be frozen for up to 3 months. To thaw, move it to the fridge for several hours or overnight before reheating.

Nutrition Facts

Serving Size: 1 slice (based on 8 servings)

• Calories: 315
• Total Fat: 19g
• Saturated Fat: 7g
• Cholesterol: 123mg
• Sodium: 786mg
• Potassium: 473mg
• Total Carbohydrate: 15g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 22g

Try More Nigella Lawson Recipes:

• Nigella Fish Pie Recipe
• Nigella Ratatouille
• Nigella Vegetable Tagine
• Nigella Slow Cooker Lamb Shanks
• Nigella Spaghetti Bolognese