Simon Rimmers Meatloaf Recipes

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

SIMON RIMMER'S MEATLOAF

Steps:

• Beat the egg and milk together and pour over the bread, let stand for 15 minutes.
• Mash bread really well with a fork, season with salt and pepper and add the mustard, herbs, onion, celery and bacon lardons.
• Mix well then add the meat and the Worcestershire sauce.
• Chill for at least 2 hours, overnight is better.
• Preheat oven to 350°F, turn the mixture into a 12x5.5-inch loaf tin and top with the bacon slices.
• Cook for 55 minutes, take out of oven and let stand for 5 minutes before slicing.
• To make the sauce, fry the peppers until soft, whiz in a blender with the other ingredients until smooth.
• Pass through a sieve and season.