Right — let’s get this out of the way: meatloaf has a reputation problem. People hear “meatloaf” and think bland, dry, cafeteria sadness. But Nigella’s meatloaf? It’s a showstopper. It’s bacon-wrapped, hard-boiled egg–stuffed, slow-cooked glory. This is meatloaf that silences doubters mid-bite.
The first time I made this, I underestimated it. I didn’t bother to caramelise the onions properly. Didn’t chill the eggs before stuffing. Wrapped it lazily in bacon. The result? A greasy, overcooked log of regret.
I learned. You should too.
Done properly, this meatloaf is comforting, elegant, and—dare I say it—impressive. With rich beef, sweet onions, and that surprise yolk in every slice, Nigella’s meatloaf recipe is a masterclass in taking the humble and making it… well, brilliant.
Ingredients List
- 4 eggs — 3 boiled, 1 raw for binding.
- 4 onions (about 500g total) — The real flavour builders.
- 5 tablespoons duck fat or butter — Duck fat if you’re feeling fancy.
- 1 tsp Maldon sea salt flakes (or ½ tsp regular salt)
- 1 tsp Worcestershire sauce — That savoury umami boost.
- 900g minced beef (preferably organic) — A bit of fat keeps it juicy.
- 100g fresh breadcrumbs — Helps hold it all together.
- 225g streaky bacon, thin-cut, rindless — The crispy wrap that seals the deal.
How to Make It (Instructions)
Prep the Eggs
- Boil 3 of the eggs in boiling water for 7 minutes.
(Set a timer. Nobody wants grey yolks.) - Plunge them into cold water straight after. Peel once cooled.
Caramelise the Onions
- Peel and finely chop the onions.
- Heat duck fat or butter in a heavy-bottomed pan.
- Add onions and salt, then cook low and slow for 20–25 minutes until golden, soft, and caramelised.
(If they’re not catching at the edges, they’re not done.)
Make the Meat Mixture
- Let the onions cool. Then in a large bowl, combine:
- Minced beef
- Worcestershire sauce
- Cooled onions
- Raw egg
- Breadcrumbs
Mix with your hands. Don’t overdo it or it’ll get tough.
Assemble the Meatloaf
- Divide mixture in two. Press half into the base of a loaf tin (about 9 inches long).
- Cut a shallow channel down the middle. Nestle the 3 peeled eggs in a row.
- Cover with remaining meat and pat down to form a loaf. Seal any gaps.
- Wrap the loaf in bacon, tucking the ends underneath like a bacon blanket.
Bake
- Rest the meatloaf for 15 minutes before slicing.
(This is not optional. It will fall apart if you rush it.) - Preheat oven to 200°C / 180°C fan / 400°F.
- Bake uncovered for 1 hour to 1 hour 15 minutes, or until juices run clear.
Common Mistakes
Why is my meatloaf dry?
You likely used lean meat or overbaked it. Choose beef with at least 15–20% fat.
Why are my eggs overcooked or grey?
You boiled them too long or didn’t cool them fast enough. 7 minutes, cold bath. Done.
My bacon didn’t crisp — why?
Could be excess moisture or tightly wrapped foil. Try brushing the bacon with oil and baking uncovered.
Why does the loaf crumble when sliced?
You didn’t rest it. Wait the full 15 minutes for clean slices.
Storage and Reheating Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Wrap tightly in foil, place in freezer bag — keeps for 3 months. Slice before freezing for easier portions.
To Reheat:
- Oven: 250°F (120°C) for 20–25 minutes. Cover loosely with foil to retain moisture.
- Microwave: 1-minute intervals on medium power — not ideal for crispness.
- Air Fryer: 4–5 minutes at 175°C/350°F. Nice and crispy on the edges.
6. What to Serve With It
- Dirty rice or cheesy polenta — A Southern twist that plays well with the bacon.
- Mashed potatoes — The obvious choice. Creamy and buttery, please.
- Roasted carrots or green beans almondine — Something crisp and bright.
FREQUENTLY ASKED QUESTIONS
Is it better to cook meatloaf covered or uncovered?
Uncovered gives it that delicious browned crust and crisp bacon.
Can I replace breadcrumbs?
Yes — use panko, crushed crackers, oats, or even cooked quinoa for a gluten-free twist.
Do I have to use bacon?
No, but you’ll miss the smoky crust. You could try pancetta or leave it out entirely, brushing the top with tomato paste or mustard instead.
Why does my meatloaf fall apart?
Too little binder, overmixing, or slicing too early. Be gentle and give it time to set.
Try More Nigella Recipes:
Nutrition Facts
Amount Per Serving
- Calories 331
- Total Fat 18g
- Saturated Fat 6.4g
- Trans Fat 0.7g
- Cholesterol 123mg
- Sodium 844mg
- Potassium 537.7mg
- Total Carbohydrates 14g
- Dietary Fiber 1.2g
- Sugars 6.1g
- Protein 27g
Nigella Meatloaf Recipe
Description
The Nigella’s Meatloaf is a bacon-wrapped meatloaf filled with ground beef, caramelized onions, and hard-boiled eggs. After being slow-cooked for 1 hour and 27 minutes, this dish is full of flavor and has its own special twist.
Ingredients
Instructions
- Boil 3 eggs for 7 minutes, cool in cold water, and peel.
- Peel and chop onions. Caramelise in duck fat or butter over low heat for 20–25 minutes. Cool.
- In a large bowl, mix beef, Worcestershire sauce, onions, raw egg, breadcrumbs, and salt.
- Press half the mixture into a loaf tin. Create a trench and place eggs in a row.
- Cover with remaining meat and pat into a loaf shape.
- Wrap bacon slices over the top and tuck under.
- Bake at 200°C / 180°C fan / 400°F for 1 hour 15 minutes.
- Rest for 15 minutes. Slice thickly and serve.