Lemon Meatloaf

    55 minutes

    Delicious individual meatloaves! The flavours are great and the topping is to die for. The sliced lemon on top makes a nice presentation.

    111 people made this

    Serves: 6 

    • 750g beef mince
    • 1/4 cup (60ml) lemon juice
    • 1/2 cup (125ml) water
    • 1 egg, whisked
    • 4 slices day-old bread, torn into small pieces
    • 1/4 cup diced onion
    • 2 teaspoons seasoned salt
    • Topping
    • 1/2 cup (125ml) tomato sauce
    • 1/3 cup (60g) brown sugar
    • 1 teaspoon mustard powder
    • 1 pinch ground allspice
    • 1/4 teaspoon ground cloves
    • 6 slices lemon

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Preheat the oven to 180 degrees C. Grease a 20 x 30cm baking tray or a dish of similar size.
    2. In a large bowl mix together the mince, lemon juice, water, egg, bread, onion and seasoning salt until well combined. Shape into 6 individual loaves - I like to make large balls. Place them in the prepared baking tray.
    3. Bake for 15 minutes in the preheated oven while you prepare the topping. In a small bowl stir together the tomato sauce, brown sugar, mustard powder, allspice and cloves. Spoon the sauce over the loaves then top each one with a slice of lemon. Return to the oven and bake for an additional 30 minutes or until cooked through.

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    Reviews in English (115)


    This is my favorite meatloaf recipe. My mother would always make it when I was home on a college break. This was my first attempt at making it. I'm not a big clove fan, so I excluded the ground cloves. And I used extra-lean ground beef, Egg Beaters and light bread to make the recipe a little healthier. Delicious!  -  25 Sep 2006  (Review from Allrecipes USA and Canada)


    Try baking it in muffin tins - make a cute presentation.  -  05 Mar 2004  (Review from Allrecipes USA and Canada)


    This was a great recipe-- somewhere between four and five stars, so I rounded up. Instead of four pieces of bread, I used two pieces of bread and one cup of panko crust mixed in with the meat. And when I make this recipe next time, I will cut down the amount of lemon juice by 1/4 or so.  -  23 Nov 2006  (Review from Allrecipes USA and Canada)