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  • Writer's pictureJayne Avery

Meat Loaf -Protein, Carbohydrate, a little fat AND vegetables!

Updated: May 11, 2021

A gorgeous meat loaf - it has it all …. protein, carbohydrate, a little fat AND loads of vegetables. Adults and tots love it, hot or cold. 

Gluten Free


Oven 170 fan, 5 gas

A 2lb loaf tin


500g pork mince

250g meaty pork sausages squeezed out of their skins or just sausage meat

1 large onion

1 green pepper de-seeded and finely 


1 red pepper de-seeded and finely chopped

1 stick celery chopped up small chunks (approx 1cm)

1 clove garlic crushed

2 slices bread ( you can use gluten free)

3 tbs milk or water

1 dsp tomato puree

1 tsp worcester sauce

1 level tsp mixed herbs

1 level tsp dried parsley or 2 tbs chopped fresh parsley

1 large egg beaten

1 tiny pinch salt

Freshly milled black pepper



  1. Soak the bread in the milk/water. Take out and squeeze out excess moisture

  2. Put mince, sausage meat, onion, garlic, peppers, celery, tom puree, worcester sauce and salt and pepper into large mixing bowl and mix thoroughly.

  3. Mix soaked bread and herbs into mixture

  4. Stir egg in and combine it all well.

  5. Press mix into the loaf tin and spread evenly.

  6. Cook for about 1 1/4 hours - when cooked it will have shrunk from tin sides and feel solid to the touch (don't burn your fingers!)


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