Kid Meat Loaf

An American classic, Meatloaf is a great way to feed a few people.

Serves: 4

Recipe time:


  • 2 medium onion, finely chopped
  • 1 carrot – peeled and grated
  • 1 tsbp vegetable oil
  • 750g minced kid
  • 2 eggs, beaten
  • 1 clove garlic, finely chopped
  • 2 tbsp parsley, finely chopped
  • 1 tbsp of sage or rosemary, finely chopped
  • 3 bay leaves
  • 1 tbsp mustard
  • 1 tbsp Worcestershire sauce
  • 2 tablespoons cooking oil or equivalent butter
  • 50g breadcrumbs
  • 150ml cold chicken or kid stock, or water
  • 2 tbsp grated cheese
  • Salt and freshly ground black pepper


  1. Heat the oven to 180C/350F/Gas4.
  2. In a saucepan cook the onions and carrot in the oil until soft. Remove to a plate and cool.
  3. Place all the ingredients, including the cooled vegetables, in a large mixing bowl and mix well.
  4. Transfer the mix to a 900g loaf tin lined with greaseproof and pat down. Cover the top of the mixture with another piece of greaseproof paper.
  5. Bake in the oven for 1 hour 15 minutes until the meatloaf is cooked through. (Remove the paper 10 minutes before the end of cooking to allow the top to colour).
  6. Rest for 10 minutes before cutting.

*Best served with some warmed tomato sauce from the baked bean recipe…

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James Whetlor

Owner at Cabrito.