How to make meatloaf with leek and pancetta

Our kitchen garden cook Melanie Johnson gives her take on a standard meatloaf recipe, adding plenty of extra zing with two offbeat ingredients.

Leek-and-pancetta meatloaf


  • One leek
  • 1tbsp wholegrain mustard
  • Tomato ketchup
  • 500g minced beef
  • Breadcrumbs
  • 1 egg
  • 12 rashers of pancetta


Cut a leek into thin ribbons and fry with a little olive oil.

Put the leek ribbons in a bowl and add some seasoning, a tablespoon of wholegrain mustard, a squeeze of ketchup, 500g of minced beef, a handful of fresh breadcrumbs and a beaten egg. Mix well.

Line a loaf tin with layers of pancetta across the base and up the sides, then press the mince into the tin.

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Fold the pancetta over the top to seal, then cook in a hot oven for 35–40 minutes.

Turn out and serve the loaf in slices accompanied by mashed potatoes and gravy.