Classic Scottish Lorne Sausage but made with Beef, Pork, Sage & Onion Stuffing, Black Pudding …. and a bit more spice.
Black Pudding Meatloaf with Sage & Onion Pork & Beef
A breakfast with a bit more bite
Servings: 8
Equipment
- Loaf Tin
Ingredients
For the Meatloaf:
- 500 g 1.1 lbs beef mince
- 250 g 0.55 lbs pork mince
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 large egg beaten
- 100 g 3.5 oz breadcrumbs
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
For the Stuffing:
- 200 g 7 oz black pudding, crumbled
- 1 small onion finely chopped
- 1 tablespoon butter
- 2 tablespoons fresh sage chopped (or 1 tablespoon dried sage)
- 1 teaspoon dried parsley
- 50 g 1.75 oz breadcrumbs
- Salt and pepper to taste
For Topping:
- 2 tablespoons tomato ketchup
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the Oven: Preheat your oven to 180°C (350°F).
Prepare the Stuffing:
- In a frying pan, melt the butter over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
- Stir in the crumbled black pudding and cook for another 3-4 minutes.
- Add the sage, parsley, and breadcrumbs. Season with salt and pepper. Mix well, then set aside to cool.
Prepare the Meatloaf Mixture:
- In a large mixing bowl, combine the beef mince, pork mince, chopped onion, minced garlic, beaten egg, breadcrumbs, Worcestershire sauce, Dijon mustard, smoked paprika, thyme, oregano, salt, and pepper. Mix well until all ingredients are evenly distributed.
Assemble the Meatloaf:
- Lightly grease a bread loaf tin.
- Take two-thirds of the meat mixture and press it into the bottom and up the sides of the loaf tin, creating a hollow in the center.
- Spoon the cooled black pudding stuffing mixture into the hollow, pressing it down gently.
- Cover the stuffing with the remaining meat mixture, pressing it down and smoothing the top.
Add the Topping:
- In a small bowl, mix together the tomato ketchup, brown sugar, and Worcestershire sauce. Spread this glaze over the top of the meatloaf.
Bake:
- Place the loaf tin in the preheated oven and bake for 60-70 minutes, or until the meatloaf is cooked through and a meat thermometer reads at least 70°C (160°F) in the center.
- If the top starts to brown too quickly, cover it loosely with foil for the remainder of the baking time.
Rest and Serve:
- Once baked, remove the meatloaf from the oven and let it rest in the tin for 10 minutes.
- Carefully lift the meatloaf out of the tin, slice, and serve.
Notes
Serve with creamy mashed potatoes, roasted vegetables, or a rich gravy.
Add some chili flakes or cayenne pepper to the meat mixture if you prefer a little heat.
Add some chili flakes or cayenne pepper to the meat mixture if you prefer a little heat.
