James Martin Meatloaf Recipe

This James Martin meatloaf is a comforting, hearty classic with a rich, savoury flavour and a wonderfully tender texture. Made with seasoned minced beef and finished with a glossy topping, it is simple to prepare and perfect for a family meal. The recipe is straightforward and suitable for beginners, with reliable results every time. From start to finish, it takes around 1 hour and 20 minutes.

Ingredients

For the meatloaf

500g minced beef
1 small onion, finely chopped
2 garlic cloves, minced
100g fresh breadcrumbs
1 egg
2 tbsp milk
1 tbsp Worcestershire sauce
2 tbsp tomato ketchup
1 tsp dried thyme
Salt and black pepper, to taste
1 tbsp olive oil

For the topping

3 tbsp tomato ketchup
1 tbsp brown sugar
1 tsp mustard

How to Make James Martin Meatloaf Recipe

Prepare the oven: Preheat the oven to 190°C or 170°C fan. Lightly grease a loaf tin or line a baking tray with parchment paper.
Soften the onion: Heat the olive oil in a small pan and gently cook the chopped onion for 5 minutes until soft. Add the garlic and cook for another minute, then leave to cool slightly.
Mix the ingredients: In a large bowl, combine the minced beef, breadcrumbs, egg, milk, Worcestershire sauce, ketchup, thyme, salt, and pepper. Add the cooled onion mixture and mix well until evenly combined.
Shape the meatloaf: Press the mixture into the prepared loaf tin or shape it into a loaf on the lined tray. Smooth the top for even cooking.
Prepare the topping: In a small bowl, mix together the ketchup, brown sugar, and mustard. Spread this evenly over the top of the meatloaf.
Bake: Place in the oven and bake for 50 to 60 minutes until cooked through and nicely browned on top.
Rest and serve: Remove from the oven and let the meatloaf rest for 10 minutes before slicing. This helps it hold its shape.

Tips

How do I keep meatloaf moist?

Adding milk and breadcrumbs helps retain moisture. Avoid overbaking, as this can dry it out.

Can I make it ahead of time?

Yes, you can prepare the mixture a day in advance and keep it covered in the fridge before baking.

Why is my meatloaf falling apart?

This usually means it needs more binding. Make sure to include the egg and breadcrumbs, and allow it to rest before slicing.

Can I use different meats?

Yes, a mix of beef and pork works beautifully and adds extra flavour and tenderness.

Serving Suggestions

Serve with creamy mashed potatoes
Pair with steamed green vegetables
Add a side of gravy or extra ketchup
Enjoy cold in sandwiches the next day

Storage

Room temperature

Leave to cool and keep at room temperature for up to 2 hours before storing.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.

Freezing

Wrap tightly and freeze for up to 3 months. Defrost overnight in the fridge and reheat in the oven.

Nutrition

Calories: 380 kcal
Carbohydrates: 18g
Protein: 25g
Fat: 22g
Saturated Fat: 8g
Sodium: 620mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make meatloaf without breadcrumbs?

Yes, you can substitute breadcrumbs with crushed crackers or oats, which will still help bind the mixture.

How do I know when meatloaf is cooked?

The meatloaf should be firm and cooked through with no pink in the centre. A meat thermometer should read 75°C.

Can I cook this without a loaf tin?

Yes, you can shape the mixture by hand and bake it on a lined tray. It will still hold together well.

What can I use instead of ketchup topping?

You can use barbecue sauce or a simple gravy glaze for a different flavour.