meatloaf salad

A meat loaf salad sounds a little odd; but trust me it’s delicious – imagine a crispy fresh salad with the addition of slender portions of meat loaf bringing in full flavoured umami richness to contrast with the zingy salad !

3 fresh pork sausages, skin removed
400g beef mince (not too lean as you need some fat for a meatloaf)
1 medium apple, peeled and grated
2 eggs
1 tsp chopped fresh thyme
1 generous pinch cumin powder
1 tsp salt
chutney or relish, to serve



½ French bread stick
3-4 handfuls picked and washed watercress or cos lettuce
4 medium gourmet potatoes, scrubbed, boiled and sliced
2 tbsp grated red onion
2 sliced tomatoes


1 tbsp red wine vinegar
3 tbsp olive oil, plus extra for frying
1 tsp wholegrain mustard
salt and pepper


Pre heat Oven to 180 deg C.
To make meatloaf, combine ingredients with clean hands. Place in a generously greased and grease proof- lined meatloaf tin. Bake for 30-40 minutes or until golden brown and cooked through.
Allow to cool completely and place in fridge for at least 12 hours.

To make salad, slice French stick into rounds and dry-bake in oven until crisp. Set aside to cool.
Mix remaining salad ingredients in a bowl. Make dressing in a separate bowl and drizzle over. Adjust seasoning to taste. Crumble toasted bread through salad.

Slice meatloaf into thick pieces and pan-fry in a little oil for a few minutes on each side. Divide between 4 warmed plates and add salad ingredients and a little dollop of chutney or relish. This is equally delicious as a sandwich filling.