Meatloaf with beer battered onion rings

I know, it’s been a while. Here we go. A little but super yummy post for you. This was made months ago, probably Feb.



During last Christmas, I made a pork roulade thingy with stuffings. The stuffings were pretty similar to what a meatloaf is (I think) and because it was so yummy, I had wanted to make a log of meatloaf just by itself. Coincidentally I saw it on Nigella’s tv show. Goodness I just had to make one. It’s not difficult, really.. But oh so yummy, especially when you pan fry the onions, bacon and herbs before mixing it with other minced meat.. droools. I used the idea of putting hard boiled egg in the middle, just cause visually, a plain slab of minced meat may not be thaattt appealing.

As sinful as the meal was, I’ve decided to add more onto it. Beer Battered onion rings. Gosh I love love love onion rings but I get disappointed all the time when I’m served oily soggy rings, or those with such floury batter. why why why don’t people do it right… Or at least, decently. It’s not THAT difficult. And to add on to the onion rings, some herb baked potatoes.


Just so you know, my cooking style is more about instinct and I have no discipline in following any precise measurement at all, especially when it comes to homey comfort food. Soooo, it’s just a guideline ya.

Meatloaf with as surprise
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 500g pork mince (I got 250g shoulder and 250g belly mince)
  • 500g chicken mince
  • 2 cloves garlic
  • 2 yellow / white onion
  • 14-20 bacon strips
  • 2 sprigs sage
  • 3 sprigs thyme
  • 4 hard boiled eggs
  • 1 egg
  • ½ cup fresh breadcrumbs
  • 1 tbsp worchetershire sauce
  • 2 tbsp butter
  1. Preheat the oven to 180 degrees C. Bring a saucepan of water to a boil and then boil 4 of the eggs for 7 minutes. Refresh them in cold water.
  2. Peel and chop the onions, and heat the butter in a thick-bottomed frying pan. Cook the onions, sage and thyme gently sprinkled with the salt, for about 20 to 25 minutes or until the onions are golden and catching in the fat. Remove to a bowl to cool. Discard sprigs of herbs.
  3. Put the Worcestershire sauce and ground meat into a bowl, and when the onion mixture is not hot to the touch , add to the bowl and work everything together with your hands.
  4. Add the remaining raw egg and mix again before finally adding the breadcrumbs.
  5. Divide the mixture into 2, and in the pan, make the bottom half of the meatloaf by patting half the beef mixture into a flattish ovoid shape approximately 9 inches long. Peel and place the 4 hard-boiled eggs in a row down the middle of the meatloaf.
  6. Shape the remaining mound over the top of the eggs and pat into a solid loaf shape. Compress the meatloaf to get rid of any holes, but don't overwork it.
  7. Cover the meatloaf with slices of bacon, as if it were a terrine, tucking the bacon ends underneath the meatloaf as best you can to avoid its curling up as it cooks.
  8. Bake for 1 hour, until the juices run clear and once it's out of the oven let the meatloaf rest for 15 minutes. This should make it easier to slice. 9.When slicing, do it generously, so everyone gets some egg. Pour meat juices over as you serve or do what you will gravy-wise.




Beer Battered Onion rings

(adapted from Saveur magazine)

200g flour
50g cornstarch
1½ tbsp. hot paprika

1 tbsp. baking powder
1 tbsp. salt, plus more to taste
2 tsp. maple syrup
12 oz. lager-style beer

Peanut oil, for frying
2 large yellow onions, cut crosswise into ½″-thick slices and separated into rings
  1. In a large bowl, whisk together flour, cornstarch, paprika, baking powder, and salt. Add maple syrup and beer, and whisk until smooth; let sit for 10 minutes.
  2. Pour oil to a depth of 2″ in a pan and heat over medium-high heat until a deep-fry thermometer reads 375°. Working in batches, dip onion rings into batter, shaking off excess, and lower into oil; fry, flipping once, until golden brown, about 3 minutes. Transfer to paper towels to drain briefly and season with more salt; serve immediately.




I must say, adding sage and thyme to the onions makes alot of different. When i made the stuffings for last Christmas, I just casually added them into but oh boy, it was so fragrant and aromatic to an otherwise boring normal meatloaf taste. nigella suggest using duck fat to cook the onions, but well…. me being me, I am not too keen on getting a bottle of duck fat and just use 2 tbsp of it. If you use duck fat, do use it to fry potatoes. oh so delicious but oh so artery clogging 0.O

Ok. Till then!



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