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  • Mar 10th 2011
  • 0 comment


  • 3 slices bread
  • 125ml (½ cup) milk
  • 750g lean topside, rump or blade steak, cut into long strips, well chilled
  • 2 medium onions, cut into wedges
  • 2 cloves garlic
  • 50g (1 cup) parsley
  • 2 eggs
  • 2 tsp ground cumin
  • ½ cup tomato puree
  • salt and pepper, to taste
  • 8 rashers bacon
  • ½ cup fruit chutney


  1. Preheat oven to 180C (160C fan forced). Cut a sheet of baking paper to about 35cm long and tack this into a large loaf pan, allowing the sides to overlap the tin. (This will act as handles, making the meatloaf easy to remove).
  2. Combine the bread and milk, mixing well. Set aside.
  3. Attach the coarse grinding plate to the food grinder and the stand mixer. Feed the meat into the hopper, turn the mixer to speed 4 and push the meat down with the stomper. Repeat with remaining meat, onion wedges, garlic and parsley, grinding the mixture into the mixing bowl.
  4. Attach the dough hook to the stand mixer. Add the moist bread, eggs, cumin, tomato puree, and salt and pepper to the meat mixture. Turn to speed 4 and mix for 2-3 minutes, or until mixture is well combined and a little sticky*.
  5. Press mixture into pan and bake on the centre shelf for 25 minutes. Remove from oven and drain any excess juices from the pan. Arrange bacon slices on top and brush over the chutney. Bake for a further 20-25 minutes, or until golden and cooked.
  6. Stand for 5 minutes before serving.


  • The secret to a good meatloaf is adding soggy bread, the secret is also in the mixing.
  • The mixture needs to be mixed until quite sticky.