Name: Meatloaf with Potatoes
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 portions
Ingredients: 500 g ground pork; 300 g ground beef; 2 pcs eggs; 1 pc onion; 80 g breadcrumbs; 100 ml milk; 1 tablespoon wholegrain mustard; 0.5 teaspoon black pepper; 1 teaspoon salt; 2 teaspoons marjoram; oil

Step by step process

Mixing the meat

1
Start this meatloaf with potatoes by peeling and finely chopping the onion.
2
In a large bowl, combine both types of minced meat with the eggs, chopped onion, breadcrumbs, milk, mustard, ground black pepper, salt and marjoram.
3
Work everything thoroughly with your hands until you have a firm, cohesive mixture. If it feels too loose, add a little more breadcrumbs.
TIP:
For a juicy meatloaf, a cohesive mixture is important. When mixing, use gentle motions and don't overdo it, or the mixture will become tough. Let it chill in the refrigerator for 15-30 minutes. The eggs, milk, and breadcrumbs should be balanced.

Baking

4
Preheat the oven to 180 °C.
5
Grease the baking dish thoroughly with oil so the loaf releases cleanly.
6
Shape the meat mixture with your hands into a firm, even loaf and transfer it to the prepared dish.
7
Brush the loaf lightly with oil and bake in the preheated oven for 55-60 minutes, until deep golden brown. After 30 minutes, baste with a splash of hot water or pan juices.
8
During baking, baste the loaf occasionally with the pan juices to keep it moist and help it develop a caramelised crust.
TIP:
Regularly baste the meat during roasting with pan drippings, ideally every 15-20 minutes. The surface stays moist and juicy, and the gravy will taste better. If the pan drippings are not enough, add hot water or stock just enough so the gravy doesn’t thin out.

Serving

9
Rest the loaf for 5 minutes so the juices redistribute evenly. Slice into generous portions and serve with boiled potatoes or your favourite side dish.