Simon Rimmer'S Meatloaf Recipe

Name: Simon Rimmer'S Meatloaf
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large egg; 1/4 pint milk; 300 g white bread, cubed; 1 tablespoon Dijon mustard; 1/8 teaspoon dried thyme; 1/8 teaspoon dried basil; 1/8 teaspoon grated nutmeg; 1 tablespoon parsley, finely chopped; 1 medium onion, finely chopped; 100 g celery, finely chopped; 225 g bacon lardons, cooked; 700 g minced beef; 200 g ground pork; 1 tablespoon Worcestershire sauce; 3 slices smoked streaky bacon; Sauce; 1 red bell pepper, deseeded and chopped; 1 yellow bell pepper, deseeded and chopped; 35 ml olive oil; 15 ml white wine vinegar; 1 tablespoon sherry wine vinegar; 1 teaspoon sugar

Servings: persons

1 large egg
1/4 pint milk
300 g white bread, cubed
1 tablespoon Dijon mustard
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon grated nutmeg
1 tablespoon parsley, finely chopped
1 medium onion, finely chopped
100 g celery, finely chopped
225 g bacon lardons, cooked
700 g minced beef
200 g ground pork
1 tablespoon Worcestershire sauce
3 slices smoked streaky bacon
Sauce
1 red bell pepper, deseeded and chopped
1 yellow bell pepper, deseeded and chopped
35 ml olive oil
15 ml white wine vinegar
1 tablespoon sherry wine vinegar
1 teaspoon sugar

1
Beat the egg and milk together and pour over the bread, let stand for 15 minutes.
2
Mash bread really well with a fork, season with salt and pepper and add the mustard, herbs, onion, celery and bacon lardons.
3
Mix well then add the meat and the Worcestershire sauce.
4
Chill for at least 2 hours, overnight is better.
5
Preheat oven to 350u00b0F, turn the mixture into a 12x5.5-inch loaf tin and top with the bacon slices.
6
Cook for 55 minutes, take out of oven and let stand for 5 minutes before slicing.
7
To make the sauce, fry the peppers until soft, whiz in a blender with the other ingredients until smooth.
8
Pass through a sieve and season.

1153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 large egg, 1/4 pint milk, 300 g white bread, cubed, 1 tablespoon Dijon mustard, and more.

Yes, Simon Rimmer'S Meatloaf falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Simon Rimmer'S Meatloaf

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions