VIDEO - My "Buffaloaf" meatloaf

Me and the kids were asked to create some food videos for the newly released Cloudy With a Chance of Meatballs 2. If you haven’t seen the film, it is jam-packed with “foodimals” – food characters such as Barry the strawberry, banana ostriches and a buffalo meatloaf called Buffaloaf. The character they both loved most was Barry and it’s no surprise he features so prominently in the videos. This recipe is a classic meatloaf, loosely based on one which appears in my first book. As you will see, it is absolutely ideal for cooking with children as it involves lots of cold preparation – and then it’s just a case of bunging it in the oven to cook. This is absolutely lovely when served with mashed potatoes and ketchup although I must confess to my favourite way of eating meatloaf – cold, in a soft roll, slathered in brown sauce!

meatloafBeefy Buffaloaf

Makes 8 chunky slices

Line a loaf tin with greaseproof paper.

Preheat your oven to 180ºC/ Gas Mark 4

You’ll need:

600g beef mince
1 small onion, chopped
2 sticks celery, chopped
100g sage and onion stuffing
2 eggs
Tomato purée
Ketchup
Salt and pepper to taste

  1. In a bowl, combine together the beef, the onion, the celery and the stuffing. Hands are better than spoons for this!
  2. Mix in the eggs before adding in a few really good squirts of tomato purée. Season with salt and pepper to taste.
  3. Transfer the mixture into your loaf tin, smoothing it out on top (don’t push down too hard on it though, you don’t want it to get too packed in).
  4. Slather the top with ketchup, just like the Buffaloaf, and bake in the oven for exactly an hour.
  5. The meatloaf is ready if a skewer comes out of the middle piping hot. If you like your topping extra crispy, just up the oven temperature to 200ºC for the last 10 minutes of cooking.
  6. Serve warm or, my personal favourite, cold in a sandwich with brown sauce!

disclaimer: I was paid by Sony to produce this video