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Meatloaf Recipes | 2 Family Friendly Meatloaf Recipes

Meatloaf Recipes

In these Meatloaf recipes, we have used both lean beef and chicken mince or a vegetarian option, in order to keep the dish as low fat as possible, and it works! You can use chicken or pork totally if you wish; it makes no difference to the quantities and can be just as tasty. You may prefer to add extra herbs to just spice it up a little. Surprisingly low in calories and fat, it can be served warm or cold and is great for picnics.

Serve with homemade coleslaw (use a light dressing or low-fat mayonnaise) or a potato salad with a little olive oil dressing, lemon juice and chopped spring onions or scallions. If there is any leftover mixture, this can be turned into meatballs. Alternatively, make extra mixture anyway, make into meatballs and freeze, ready for use another time.

Meatloaf Recipe – Tips

  • Make a fresh tomato sauce to serve with, or a lovely chicken gravy.
  • This dish can be served cold as part of a picnic or a dish for groups of people
  • Make a little extra of the mix and freeze for using as meatballs. You can also use this mix to fill sausage rolls with as a different flavour and texture.
  • Serves: approx. 8 slices
  • Prep Time: 20 minutes
  • Cooking Time:1 hour

Traditional Meatloaf Recipe

– posted by BellyBelly


  • 300g/10 1/2 ounces of lean minced beef
  • 200g/7 ounces of minced chicken or lean pork
  • 1 medium onion finely chopped
  • 50g/2 ounces of packet stuffing mix or 50g/2 ounces of brown breadcrumbs
  • Large handful of chopped fresh parsley
  • 1 tsp dried oregano
  • 4tbs of fresh grated parmesan
  • 1 egg, beaten
  • 8-10 slices of prosciutto ham (you can use streaky bacon but it increases the fat content)
  • A little oil for greasing


  1. Heat the oven to 180C/350F/Gas Mark 4
  2. Tip the chicken, beef and stuffing (or breadcrumbs) into a large bowl. Add the chopped onions, garlic, parsley and oregano. Put in the beaten egg and mix thoroughly.
  3. Lightly oil a 500g/1lb loaf tin and line it with the prosciutto, slightly overlapping and leaving some at the top to fold over. If you have any left, chop finely and place into the mixture. Spoon the mixture into the bread loaf/meatloaf tin and press down firmly. Fold over the prosciutto to enclose the meatloaf.
  4. Put the meatloaf tin into a deep baking tray and fill to halfway up the side of the meatloaf tin with hot water.
  5. Bake for 1 hour until the sides of the meatloaf are coming away from the tin. Cool for 10 mins and then drain off any excess liquid from the loaf. Turn out on to a chopping board and slice, or leave cold until ready for slicing.
  6. Serve with a potato salad, coleslaw or jacket sweet potato and peas! It is an amazingly healthy dish.

Vegetarian Meatloaf Recipe

– posted on Simple Taste

This Meatloaf alternative for those who want to try or who are on a plant-based diet, can try making this flavorsome vegetarian meatloaf recipe. Once you have tried it you will keep making it!

Vegetarian Meatloaf Recipe – Tips

  • Make a fresh tomato sauce to serve with, or a rich plant based gravy.
  • Meatloaf can keep for 3-4 day in the fridge in a covered or lockable container.
  • Make a little extra of the mix and make vegetarian meatballs you can freeze.
  • Serves: approx. 6 slices
  • Prep Time: 20 minutes
  • Cooking Time:1 hour


  • 250g button mushrooms, chopped
  • 1 brown onion, diced
  • 1 large carrot, diced
  • 2 cloves garlic, diced or 2 tsp garlic powder
  • 11/2 cup lentils
  • 2 cups pasta or tomato sauce
  • 1 cup cooking oats
  • 1 cup parsley, chopped
  • 1 cup cheddar cheese
  • 2 cups water or fish stock
  • 1 egg, beaten
  • 1 tsp dried basil
  • salt and pepper to taste


  1. Boil salted water in a medium sized saucepan, add the lentils and let it cook until lentils are soft for 20 mins.
  2. Drain the lentils, place them into a bowl and mash them, then allow them to cool.
  3. Stir in onion, oats and cheese and mix through well.
  4. Heat the oven to 180C/350F/Gas Mark 4.
  5. Add the beaten egg, tomato sauce, garlic, basil, some parsley, seasoning salt and pepper.
  6. Mix all of this together well, until you feel all has been combined evenly.
  7. Spoon into bread or meatloaf tin, ensure that the tin is non-stick or well-greased before transferring the mixture. Smooth top with back of spoon.
  8. Place the filled meatloaf tin into the preheated oven at 180C/350F for 45 minutes, once you see that the top of the loaf is dry, firm or brown.
  9. Remove the tin from the oven once baked and set on a rack to cool.
  10. Run a knife around edges of tin and turn out the loaf onto a serving dish, slice it and prepare it to be served.

For more information on buying the right bread tin for you, we recommend you review the following;
Bread or Meatloaf tin

To find out more about other recipes, you can read BellyBelly’s article :



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