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Nadiya Hussain’s Meatloaf Roll

Nadiya Hussain's meatloaf roll has all the best bits of three British classics: Beef Wellington, sausage roll and Scotch egg. This easy crowd-pleaser is a go-to for weekend family dinners, and makes great lunchbox leftovers.

From the book

Nadiya Hussain


This is like meatloaf meets Wellington meets sausage roll. Which can never really be a bad thing. With a line of hard-boiled eggs hidden inside, it’s delicious for breakfast but also pretty delicious, cold sliced, between a soft, floury, heavily buttered bap. Makes a great snack throughout the day – and it’s perfect for picnics.

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500g lean beef mince
6 sausages, taken out of their skins
1 tsp chilli flakes
1 tsp salt
2 cloves garlic, crushed
1 small onion, finely chopped
1 slice bread, blitzed into breadcrumbs, or 5 tbsp dried breadcrumbs
a large handful of fresh parsley
5 hard-boiled eggs (boiled for 8 minutes, then plunged into cold water), peeled
500g ready-rolled puff pastry
3 tsp yeast extract, mixed with 1 tsp warm water
1 egg, beaten, for eggwash

Essential kit

You will need: clingfilm and a pastry brush.


Preheat the oven to 200°C/fan 180°C.

Put the mince, sausage meat, chilli flakes, salt, garlic, onion and breadcrumbs into a bowl and mix together with your hands. Add the parsley and mix until you have flecks of green all through the meat mixture.

Lay two long lengths of clingfilm on your worktop, one overlapping the other. Turn the meat mixture on to it and pat it out with damp hands into a rectangular shape about 30cm x 25cm. Line up the hard-boiled eggs in a row down the centre of the rectangle, short end to short end. With the aid of the clingfilm, create a large sausage shape. The eggs should be encased by the meat, rather like a long Scotch egg. Twist the ends of the clingfilm and put the roll into the fridge.

Meanwhile, roll out the pastry to about 35cmx 35cm and 5mm thickness and brush the surface with the yeast extract mix. Remove the meat roll from the clingfilm and place lengthways on the rolled-out pastry, just off centre. Bring the larger side of the pastry over the meat roll, then pinch the edges together to close. Crimp all the way round.

Brush the pastry with the egg wash and place on a baking tray. Put it into the preheated oven and bake for about 1 hour, or until the pastry is golden and the roll is cooked through.

To get ahead: 

If you want to get ahead, you can prepare all this the night before and bake it in the morning. After brushing the roll with the eggwash, wrap it in clingfilm and place it in the fridge on its baking tray overnight. The following morning, preheat the oven to 200°C/fan 180°C, remove the clingfilm, and cook the roll for 45 minutes.

Reduce the temperature to 180°C/fan 160°C and bake for a further 30 minutes, until cooked through.

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From the book: Time To Eat

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