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  • Low-calorie cooking spray
  • 1 onion
  • peeled and finely chopped
  • 1 garlic clove
  • peeled and crushed
  • 1 carrot
  • peeled and coarsely grated
  • 1 celery stick
  • finely chopped
  • 100g rindless lean bacon
  • all visible fat removed
  • chopped
  • 400g extra lean minced beef
  • 500g lean pork steaks
  • all visible fat removed
  • roughly chopped
  • 1 level tsp Dijon mustard
  • 4 large gherkins
  • roughly chopped
  • 1 egg
  • beaten
  • 2tsp chopped thyme
  • 4tbsp chopped parsley
  • a pinch of grated nutmeg
  • salt and freshly ground black pepper
  • chopped parsley


servings 4
Level of difficulty Difficult
Preparation time 30mins
Cost Average budget


Step 1

Spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Cook the onion, garlic, carrot and celery for 8-10 minutes, stirring often, until softened. Place in a fine sieve and press out any juices with the back of a spoon. Transfer to a mixing bowl and set aside

Step 2

Sauté the bacon in the same pan over a medium heat, for 4-5 minutes or until crispy then add to the onion mixture.

Step 3

Add the minced beef, pork steaks, mustard, gherkins, egg, chopped herbs and nutmeg. Season, place in a blender and process until fairly smooth. Put in a 900g non-stick loaf tin and bake for 1-1¼ hours, or until firm. Drain away any juices from the tin. Leave the meatloaf in the tin for 1 hour then turn out onto a board. (The meatloaf can be covered and refrigerated at this stage.)

Step 4


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