HOW TO GET MEATLOAF TO STICK TOGETHER RECIPES

Steps:

• 1. Preheat the oven to 200ºC/400ºF/gas 6.
  2. Peel the carrots, quarter lengthways, then place in a roasting tray (roughly 25cm x 30cm), drizzle with oil and cook for 10 minutes.
  3. Meanwhile, blitz the bread into breadcrumbs in a food processor, then use your hands to mix in a bowl with the pork, half the oregano, the crumbled feta (it’s a small amount, but it makes all the difference!), the egg and a good pinch of sea salt and black pepper.
  4. Shape into a loaf (roughly 20cm long), then, when the time’s up on the carrots, make a space in the middle of the tray and add the meatloaf. Cook for a further 25 minutes, or until the meatloaf is golden and cooked through.
  5. Meanwhile, halve the chillies lengthways and deseed, then put them into a medium pan on a low heat with a lug of oil for 2 minutes while you peel and finely chop the onion and garlic.
  6. Scoop out and reserve the chillies, then put the onion and garlic into the pan with the remaining oregano and fry for about 10 minutes, or until softened, stirring regularly.
  7. Pour in the passata, add a splash of water to the empty jar, swirl it around and pour into the pan, season to perfection, then simmer until the time’s up on the meatloaf.
  8. Remove the tray from the oven and carefully pour the sauce around the meatloaf. Pull the carrots to the top of the sauce and arrange around the meatloaf with the chillies, then grate the Cheddar on top of it (I like to sprinkle over a few fresh woody herb leaves like rosemary at this point, if I’ve got it).
  9. Pop the meatloaf back into the oven for a further 5 to 10 minutes, or until golden and delicious, and the sauce is bubbling.
  10. Meanwhile, cook the spaghetti in a large pan of boiling salted water according to the packet instructions, then drain.
  11. Serve everything in the middle of the table with a salad, then slice up the meatloaf, mashing the chillies into the sauce for added heat, if you like.

Steps:

• Preheat the oven to 350 F. Finely chop the onion, bell pepper, and parsley, and mince the garlic. I try to chop everything as finely as possible, so no one gets a big chunk, and the veggies are evenly distributed among the meat.
• Using a medium-sized bowl, mix the veggies with the beaten eggs, milk, and shredded cheese. Give it all a good mix, so you don’t get many veggies in some bites and none on others.
• Add the ground beef and breadcrumbs to the egg mixture and mix it until everything is well combined but not overmixed. I like to use my hands. That way, I can control better the mixing process. Overmixing can make for a tough meatloaf, so be gentle.
• Put the meat mixture inside a loaf pan and bake for 30 minutes, uncovered.
• While the meatloaf is baking, mix the ketchup, mustard, and brown sugar in a small bowl. Mix it until you feel most of the sugar has dissolved. Set it aside.
• After 30 minutes, carefully take the meatloaf out of the oven and cover the top with the ketchup mixture. Distribute it evenly all over the top.
• Continue baking the meatloaf, uncovered, for another 30 to 40 minutes. Let it sit for 15 minutes before cutting it after you take it out of the oven. This way, it won’t fall apart when you cut it.