Hearty autumn meatloaf




Prep Time


Cook Time

This great make-ahead meal partners well with Sautéed Brocolli with Pesto, Chilli & Pine Nuts.



For the meatloaf

  • 500g good-quality sausages
  • 500g beef, lamb or pork mince
  • 1 cup panko breadcrumbs
  • 1 red onion — finely diced
  • 1 Granny Smith apple — grated
  • 1 egg
  • 1 teaspoon curry powder
  • 1 handful fresh herbs, such as parsley, thyme, oregano and chives — chopped
  • Salt and ground black pepper, to taste

For the rich tomato sauce

  • ½ cup tomato sauce
  • ½ cup worcestershire sauce
  • ½ cup brown sugar
  • 2 tablespoons malt vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon butter
  • 1 teaspoon instant coffee


For the hearty autumn meatloaf

  • Preheat the oven to 170°C (150°C fan bake). Line a large loaf tin with baking paper.
  • Squeeze the sausage meat out of the skins into a large bowl.
  • Add the mince and all the other ingredients and use wet hands to mix well. Press into the prepared loaf tin.
  • To make the Rich Tomato Sauce, combine all the ingredients in a saucepan and bring to the boil.
  • Tip the sauce over the meatloaf and bake for 1½ hours.
  • Lift the meatloaf onto a serving platter and pour the sauce into a small jug for serving.