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Burns Night Beef Meatloaf



Very similar to the traditional Lorne sausage, our version is delicious with neeps ‘n’ tatties, horseradish and glug of boozy gravy.


Serves 6

Cooking time: 45 minutes plus 5 minutes prep




400g organic beef mince

400g organic pork mince

150g fresh breadcrumbs

50ml whisky

1 onion, peeled and finely chopped

1 small carrot, peeled and finely chopped

Knob of butter

Salt & black pepper

2 tsp ground coriander

1 tsp freshly grated nutmeg




  1. Preheat the oven to 190°C / Gas Mark 5.
  2. In a shallow frying pan, gently fry the onion and carrot in the butter for 5 minutes until softened.
  3. In a large mixing bowl combine all the ingredients, including the fried onion and carrot and mince. Then push into a loaf tin and cook in the oven for 40-45 minutes and cooked through.
  4. Serve with a dollop of horseradish, traditional neeps & tatties (mashed swede and potatoes, with butter and leeks) and a good glug of whisky sauce or gravy.


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Eversfield Organic

Bratton Clovelly
EX20 4LB

01837 871400

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Food and Drink DevonMade in BritainSoil AssociationSALSA
Food & Drink Devon - Gold 2012Good Chicken Award 2012Great Taste Award - Gold 2012Food & Drink Devon - Gold 2015Taste of the West - Gold 2011Food & Drink Devon - Silver 2015BOOM WinnersTaste of the West - Gold 2015Taste of the West - Gold 2016Taste of the West - Silver 2016