James Martin Meatloaf Recipe​

James Martin’s Meatloaf is a standout dish from his American Adventure travels, where he embraced the hearty, comforting soul of US cooking. Unlike the dry, grey bricks of the past, James’s version is incredibly juicy, using a mix of beef and pork mince for the perfect fat content. Slathered in a sticky, sweet-savory BBQ glaze and served alongside his legendary mashed potatoes, this is a family feast that brings a taste of the States to your Sunday table.

Try More Recipes:

• James Martin Beef Stew And Dumplings​
• James Martin Beef Wellington​
• James Martin​ Homemade Beef Burgers

Why You Will Love This Meatloaf Recipe:

• Juiciness Guaranteed: The combination of beef (for flavor) and pork (for fat) ensures the loaf stays moist and tender.
• The Sticky Glaze: A rich topping of ketchup, mustard, and brown sugar caramelizes in the oven, adding a tangy sweetness that cuts through the rich meat.
• No Cracks: James uses soaked breadcrumbs (panade) to bind the meat, preventing it from crumbling when sliced.
• Versatile: It eats just as well cold in a sandwich the next day as it does hot from the oven.

James Martin Meatloaf Ingredients

• For the Meatloaf:
  • 500g Beef Mince: (15–20% fat is best).
  • 500g Pork Mince: Essential for moisture.
  • 1 Onion: Finely chopped.
  • 1 Celery Stick: Finely diced.
  • 2 Garlic Cloves: Crushed.
  • 100g Fresh Breadcrumbs: White bread blitzed.
  • 3 tbsp Whole Milk: To soak the crumbs.
  • 2 Large Eggs: Beaten.
  • 1 tbsp Worcestershire Sauce: For depth.
  • 1 tbsp Fresh Thyme: Leaves only.
  • 1 tbsp Butter: For frying the veg.
  • Salt & Black Pepper: Generous seasoning.
• For the Glaze:
  • 100ml Tomato Ketchup: Good quality.
  • 2 tbsp Soft Brown Sugar: For caramelization.
  • 1 tbsp Cider Vinegar: For tang.
  • 1 tbsp Dijon Mustard: For heat.
  • 1 tsp Smoked Paprika: (Optional) For a BBQ kick.

How To Make James Martin Meatloaf

1. Sauté Aromatics: Melt the butter in a frying pan over medium heat. Add the onion, celery, and garlic. Cook gently for 8–10 minutes until soft and translucent but not browned. Remove from the heat and let cool completely. Tip: Adding hot veg to raw meat can start cooking it prematurely.
2. Soak Crumbs: In a small bowl, mix the breadcrumbs with the milk. Let it sit for 5 minutes until the milk is absorbed. This “panade” keeps the meatloaf tender.
3. Mix: In a large bowl, combine the beef, pork, cooled vegetables, soaked breadcrumbs, eggs, Worcestershire sauce, thyme, salt, and pepper.
4. Combine Gently: Use your hands to mix everything together. Crucial: Do not overwork the meat. Mix just until combined. If you knead it like dough, the meatloaf will be tough and rubbery.
5. Shape: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Tip the meat mixture onto the tray and shape it into a rich, oval loaf (approx. 10cm x 25cm). Alternatively, press it into a 900g (2lb) loaf tin lined with parchment.
6. Glaze: In a small bowl, whisk together the ketchup, brown sugar, vinegar, mustard, and paprika. Brush half of this glaze generously over the top and sides of the meatloaf.
7. Bake: Bake in the center of the oven for 45 minutes.
8. Re-Glaze: Remove from the oven and brush the remaining glaze over the top. Return to the oven for another 15–20 minutes. The internal temperature should reach 70°C (160°F).
9. Rest: Remove from the oven and let it rest for 15 minutes before slicing. If you slice it immediately, all the juices will run out and it will be dry.

Recipe Tips

• The Bacon Wrap: For a British twist, James sometimes wraps the entire loaf in streaky bacon instead of using the glaze. If doing this, omit the glaze and roast until the bacon is crisp.
• Freeform vs. Tin: baking it “freeform” on a tray allows the heat to circulate, creating a better crust (glaze) all around. A tin keeps it moister but has less surface area for the glaze.
• Check the Seasoning: Fry a tiny teaspoon of the raw meat mixture in a pan to taste it before baking the whole loaf. Adjust salt and pepper if needed.
• Don’t Squeeze: When shaping the loaf, press it together gently. Compressing it too hard makes it dense.

What To Serve With Meatloaf?

James Martin’s Meatloaf is a rich and comforting main course that demands creamy, absorbent sides to soak up the sticky glaze and juices. It pairs perfectly with his legendary buttery mashed potatoes or a classic macaroni cheese for the ultimate American-style feast. To cut through the richness of the meat, serve it alongside fresh greens like garlic sautéed green beans or a crisp wedge salad with blue cheese dressing.

How To Store Leftovers Meatloaf?

• Fridge: Wraps well in foil or an airtight container for 3–4 days.
• Freezer: Slice the cooked meatloaf and freeze in portions for up to 3 months.
• Sandwich: Cold meatloaf makes the ultimate sandwich filling with a little extra mustard and pickles.

How To Reheat Leftovers Meatloaf?

• Oven (Best Method): Preheat to 250°F (120°C). Place slices in a baking dish with a splash of water or beef stock. Cover tightly with foil and heat for 20–25 minutes until juicy and hot.
• Skillet (Crispy Edges): Heat a little butter or oil in a non-stick pan over medium heat. Fry slices for 2–3 minutes per side until a crust forms and they are heated through.
• Microwave (Quickest): Place a slice on a plate and cover with a damp paper towel (this steams the meat). Heat on medium power for 1–2 minutes.

FAQs

Try More Recipes:

• James Martin Pasta Ragu Recipe​
• James Martin​ Chateaubriand Recipe
• James Martin Boeuf Bourguignon​

Meatloaf Nutrition Facts

• Calories: ~380 kcal
• Total Fat: 22g
• Saturated Fat: 9g
• Cholesterol: 95mg
• Sodium: 450mg
• Total Carbohydrate: 18g
• Protein: 26g

James Martin Meatloaf Recipe​

Recipe by Ella ThompsonCourse: Main, Lunch, DinnerCuisine: American, British

Servings

6-8

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

380

kcal

James Martin’s Meatloaf is a juicy, savory classic made with a blend of beef and pork, aromatic vegetables, and a sticky sweet-and-sour tomato glaze.

Ingredients

• For the Meatloaf:

• 500g Beef Mince: (15–20% fat is best).

• 500g Pork Mince: Essential for moisture.

• 1 Onion: Finely chopped.

• 1 Celery Stick: Finely diced.

• 2 Garlic Cloves: Crushed.

• 100g Fresh Breadcrumbs: White bread blitzed.

• 3 tbsp Whole Milk: To soak the crumbs.

• 2 Large Eggs: Beaten.

• 1 tbsp Worcestershire Sauce: For depth.

• 1 tbsp Fresh Thyme: Leaves only.

• 1 tbsp Butter: For frying the veg.

• Salt & Black Pepper: Generous seasoning.

• For the Glaze:

• 100ml Tomato Ketchup: Good quality.

• 2 tbsp Soft Brown Sugar: For caramelization.

• 1 tbsp Cider Vinegar: For tang.

• 1 tbsp Dijon Mustard: For heat.

• 1 tsp Smoked Paprika: (Optional) For a BBQ kick.

Directions

• Sauté Aromatics: Melt the butter in a frying pan over medium heat. Add the onion, celery, and garlic. Cook gently for 8–10 minutes until soft and translucent but not browned. Remove from the heat and let cool completely. Tip: Adding hot veg to raw meat can start cooking it prematurely.
• Soak Crumbs: In a small bowl, mix the breadcrumbs with the milk. Let it sit for 5 minutes until the milk is absorbed. This “panade” keeps the meatloaf tender.
• Mix: In a large bowl, combine the beef, pork, cooled vegetables, soaked breadcrumbs, eggs, Worcestershire sauce, thyme, salt, and pepper.
• Combine Gently: Use your hands to mix everything together. Crucial: Do not overwork the meat. Mix just until combined. If you knead it like dough, the meatloaf will be tough and rubbery.
• Shape: Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Tip the meat mixture onto the tray and shape it into a rich, oval loaf (approx. 10cm x 25cm). Alternatively, press it into a 900g (2lb) loaf tin lined with parchment.
• Glaze: In a small bowl, whisk together the ketchup, brown sugar, vinegar, mustard, and paprika. Brush half of this glaze generously over the top and sides of the meatloaf.
• Bake: Bake in the center of the oven for 45 minutes.
• Re-Glaze: Remove from the oven and brush the remaining glaze over the top. Return to the oven for another 15–20 minutes. The internal temperature should reach 70°C (160°F).
• Rest: Remove from the oven and let it rest for 15 minutes before slicing. If you slice it immediately, all the juices will run out and it will be dry.

Notes

• The Bacon Wrap: For a British twist, James sometimes wraps the entire loaf in streaky bacon instead of using the glaze. If doing this, omit the glaze and roast until the bacon is crisp.
  Freeform vs. Tin: baking it “freeform” on a tray allows the heat to circulate, creating a better crust (glaze) all around. A tin keeps it moister but has less surface area for the glaze.
  Check the Seasoning: Fry a tiny teaspoon of the raw meat mixture in a pan to taste it before baking the whole loaf. Adjust salt and pepper if needed.
  Don’t Squeeze: When shaping the loaf, press it together gently. Compressing it too hard makes it dense.

Recipe Card

Author: James Martin | Cuisine: American/British | Course: Main Course Prep time: 20 mins | Cook time: 1 hr | Servings: 6–8 | Calories: 380 kcal

Description James Martin’s Meatloaf is a juicy, savory classic made with a blend of beef and pork, aromatic vegetables, and a sticky sweet-and-sour tomato glaze.