Easy meatloaf recipes are perfect for a relaxing American feast. Try Simon Rimmer’s juicy lamb version.
300g/10½oz white bread, crusts removed, cut into cubes
1 free-range egg
150ml/5fl oz full-fat milk
1 tbsp Dijon mustard
¼ tsp salt and freshly ground black pepper
pinch fresh thyme leaves
pinch grated nutmeg
pinch fresh rosemary leaves
handful fresh chopped parsley
1 onion, finely chopped
100g/3½oz celery, finely chopped
225g/8oz cooked bacon lardons
700g/1lb 9oz lamb mince
200g/7oz pork mince
1 tbsp Worcestershire sauce
4 slices streaky bacon
Place the bread cubes into a large bowl. In a separate bowl, beat the egg and milk together and pour onto the breadcrumbs. Set the mixture aside for 15 minutes to soften and then mash with a fork until well combined.
Add the Dijon mustard, seasoning, herbs, onion, celery, and bacon lardons. Finally, add the minced lamb, pork, Worcestershire sauce and mix until well combined. Chill overnight, or for at least two hours.
Preheat the oven to 180C/350F/Gas 4.
Once chilled, pack the mixture into a 20cm x 13cm/8in x 5in (2lb) loaf tin. Place the streaky bacon slices on top of the meatloaf and cook for 1½ hours, or until cooked through.
Remove from the oven and allow it to stand for five minutes before slicing.
Serve with mash, greens and gravy
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