Belgian Classics (15): meatloaf with leeks and mustard vinaigrette

Sandra Slawinski 3rd June 2020 0 comments

As the last of the winter leeks are available at the market and before the new summer leeks are coming in, just one more dish with leeks.

Almost every food cuisine has a version of a meatloaf and us  les Belges are quite fan of minced meats. I always keep it simple but well seasoned and go for a mix of 1/2 veal and 1/2 pork minced meats.


As part of a series of Belgian dishes posted every first Wednesday of the month, I vow to demystify these uber Belgian classics for you. Step-by-step I will show you what to do, this will have you successfully recreate those gorgeous rustic Belgian flavours you discovered in Belgium.


  • adapt the dish per season: replace leeks with green beans in summer or chicon in winter.
  • if the mince meat mixture is too soggy, add more breadcrumbs. I used panko ( Japanese, crispy flaky) but any will do.
  • use a sharp mustard so it flavours the meat and the vinaigrette. I used my favourite from Ghent Tierntyn.
  • make sure to tip out the fat from the frying pan when removing form the oven and before resting the meat, if not the meat will soak it all up and you are left with a very, fatty meatloaf.
  • add a little bicarb soda when steaming the leeks to preserve the vibrant colour.



STEP 1: sweat the shallots and herbs in some butter.

STEP 2: add the ingredients to the minced meat and combine. If to wet, add more breadcrumbs.

STEP 3: combine the olive oil, vinegar, mustard, chopped parsley, salt and pepper to make the vinaigrette.

Meatloaf with leeks with mustard vinaigrette

Yield 4 portions


  • 500 gr minced meat 
  • 1 shallot, diced finely
  • 2 sprigs fresh thyme, stem removed, finely chopped
  • 2 sprigs fresh rosemary , stem removed, finely chopped
  • 1 table spoon butter, unsalted
  • 2 tablespoon mustard
  • 50 gr breadcrumbs 
  • 2 leeks, chopped finely
  • 2 tablespoon olive oil
  • 1/2 tablespoon vinegar
  • 1/2 tablespoon mustard
  • flat parsley, chopped
  • pepper and salt


  1. Remove meat from the fridge, add to a bowl. Reserve.
  2. In ( oven proof) frying pan, melt the butter and add the shallots, thyme and rosemary. Cook while stirring for 2 minutes, don't let the shallop colour. Add to the bowl with meat.
  3. Add to the bowl with minced meat and shallot/herb mixture, 1 egg, 2 table spoons of mustard, and the breadcrumbs. Mix with a wooden spoon ( or your hands) till combined. If the mixture is to sticky and you are not able to roll a little meatball than add some more breadcrumbs. Season with salt and pepper.
  4. Shape the meat into a loaf and place in the same frying pan. Add some butter if needed, let the meat create a crust, about 3 to 4 minutes and then turn it over. If the butter is about to darker or burn, add little more.
  5. In pre heated oven at 180C, cook the meatloaf about 35 to 40 minutes.
  6. Steam the chopped leeks in a steamer. Remove and reserve.
  7. In a small jar or bowl add olive oil, vinegar, mustard, chopped parsley, salt and pepper and shake to combine. If to sharp add a little agave or honey.
  8. Remove meatloaf from oven and tip out the butter from the pan. Let cool a little before slicing. To serve: add the lukewarm /chilled leeks and meatloaf to a serving plate, sprinkle some chopped parsley over and serve the vinaigrette separate.


on by Sandra Slawinski

Written and photographed by Sandra Slawinski without commercial agreements. From LHH collection: Vintage plate and cups Boch, vintage silver bought at sablon market, kitchen towel Dille & Kamille, bowl Ikea.