Meatloaf with prunes

Perfect for sandwiches but can also be served as a main meal with hot sauces, rice and salad. We used very lean steak beef, minced 3 times. Remember to press the meat when spooning into the form, to prevent air pockets. We used 21 cm long loaf tin lined with baking paper. Serve on a wholemeal roll with horseradish sauce or mild mustard. Goes really well with pickled cucumbers. Enjoy.

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Recipe tip

Prunes can be replaced with dried apricots.

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Meatloaf with prunes

Our rating: 41

Meatloaf with prunes


  • 750 g lean beef, minced
  • 1 large bread roll
  • 2 eggs
  • 1 tsp nutmeg
  • 1 tbsp marjoram
  • 2 garlic cloves pressed
  • 1 medium onion chopped
  • 1 bunch of flat leaf parsley, chopped
  • 8 - 10 prunes
  • sea salt and freshly ground pepper


  • Heat the oven to 180°C (160°C fan assisted).
  • Soak the bread roll in warm water, then squeeze like a sponge to drain.
  • In a large mixing bowl, mix together the beef, roll, eggs, onion, parsley, garlic and spices, season with salt and freshly ground pepper.
  • Double line a loaf tin with a baking parchment, grease with a bit of butter.
  • Spoon 2/3 of the mixture into the tin, place the prunes on top in a line, cover with the rest of the mixture.
  • Press well to avoid air pockets.
  • Bake in the oven for 1 hour and 20 minutes, cool in the tin for 20 minutes, drain off any excess fat and transfer to a board.
  • Serve hot or cold with salad, chutneys or on sandwiches.


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