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mary berry meatloaf

Mary Berry Meatloaf

This classic meatloaf combines seasoned ground beef with herbed stuffing, vegetables, and aromatic garlic, then gets topped with crispy bacon strips for an irresistible savory crust. Baked in a tomato sauce that keeps the meat incredibly moist, this family-friendly dish delivers maximum flavor with minimal effort and pairs beautifully with mashed potatoes and green vegetables.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1½ lb 675g ground beef
  • 1 × 14 oz 400g can chopped tomatoes
  • ¾ cup herbed stuffing mix
  • 1 onion chopped
  • 1 carrot coarsely shredded
  • 3 garlic cloves crushed
  • 2 tbsp chopped parsley
  • 1 large egg beaten
  • 1 tbsp Worcestershire sauce
  • Salt and black pepper to taste
  • 4 –5 slices thick-cut bacon

Method
 

  1. Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, tomatoes, stuffing mix, onion, carrot, garlic, parsley, beaten egg, and Worcestershire sauce. Season generously with salt and pepper, then mix everything together thoroughly with your hands or a large spoon until well incorporated.
  2. Line a loaf pan by laying bacon slices crosswise across the bottom and up the sides, allowing the ends to hang over the edges of the pan—these will wrap over the top of the meat loaf later.
  3. Pack the beef mixture firmly into the bacon-lined loaf pan, pressing down to eliminate any air pockets. Fold the overhanging bacon slices over the top of the meat loaf to encase it completely.
  4. Carefully invert the loaf pan to turn the bacon-wrapped meat loaf out into a roasting pan. Place in the preheated oven and bake for 1 hour, basting once or twice with the pan juices to keep it moist and flavorful.
  5. After 1 hour, increase the oven temperature to 450°F (230°C) and continue baking for an additional 15 minutes until the meat loaf is firm to the touch and the bacon is crispy and caramelized.
  6. Remove from the oven and carefully spoon off any excess fat from the roasting pan. Slice the meat loaf into thick portions and serve hot with your favorite sides, or let it cool completely and serve cold for sandwiches the next day.

Notes

What are Common Meatloaf Mistakes?

One of the biggest meatloaf mistakes is overmixing the meat, which creates a dense, tough texture instead of a tender, juicy loaf. Using meat that's too lean results in dry meatloaf, so aim for ground beef with at least 15 to 20 percent fat content. Skipping the resting period after baking causes the juices to run out when you slice it, leaving you with a crumbly mess. Not seasoning adequately makes for bland results, so be generous with salt, pepper, and flavorful additions like Worcestershire sauce. Finally, baking at too high a temperature dries out the exterior before the inside cooks through, so stick to moderate oven temperatures around 350°F for best results.