How to make the perfect meatloaf from The Guardian by Felicity Cloake

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Notes about this recipe

  • FJT on April 07, 2024

    There is a lot of spinach in this and it makes a very green meatloaf. I thought that was great, my husband not so much. The flavour was very good, albeit with much more seasoning than in the recipe and the addition of lots of herbs. I also added a stick of celery and some carrot and increased the garlic. Made in a terrine, so not as much bacon on top as stated in the recipe. If I make it again I will dial back the spinach and try some other flavours (capers / gherkins maybe?)

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