Recipe of the Month – Jayne Mansfield’s Meat-Sausage Loaf

Here in the UK, when we think of meatloaf we think of this fella rather than the foodstuff.

meatloaf bat out of hell

As Mr Rathbone put it last night “In the 60s and 70s, with our kind of background, there is no way you would ever encounter meatloaf”. I don’t think I ate any until 2006 when I made the absolutely delicious Rhonda Fleming’s Hollywood Ham Loaf. Now I absolutely love meatloaf and Jayne’s was DIVINE.


My massive decluttering project has unearthed some film star recipes I’d totally forgotten about. I have a spreadsheet where I enter recipes I find, it looks like this…


The stars highlighted in yellow were originally destined for the Silver Screen Suppers book, the recipes highlighted in red are ones I’ve cooked. It’s lovely looking at a little snapshot like this as it takes me back to probably the most complicated film star dish I’ve ever made, Simone Signoret’s Cassoulet Normandie (terrific!), some of the nicest looking biscuits you can make, Sonja Henie’s Scandinavian Cookies and one of the oddest movie star recipes I’ve tried, Slim Summerville’s Pineapple Omelet.   The Skeets Gallagher Souffle of Tomatoes I had absolutely no recollection of making, then I read the post and memories of my holiday with Mike and Margaret-Mary all came flooding back.

The running total of recipes on the spreadsheet is currently 5869 and I use it a lot. When I want to make something by a particular star, or when I’m working on something for my Eatdrinkfilms column it’s a real boon. I’m currently writing about cherries, so a quick search of the spreadsheet has furnished me with lots of cherry recipes to choose from.

cherry pieHowever, my archivist brain is bothered by the fact that the spreadsheet isn’t complete. I know that I still have quite a few books containing recipes that haven’t been popped on the sheet. Including this one from Jayne. When I re-organised my books earlier this month I almost gave this book to the charity shop as I thought it was just about cooking in Shakespeare’s day. But then, incongruously, there are also recipes by famous folk that have nothing to do with the Bard of Avon.

cooking as you like it

All this to say that I must go through my lovely newly organised bookshelf and get the spreadsheet up to date. Who knows what treasures I’ve forgotten about?

Jayne’s meatloaf was really, really good. Succulent and tasty, nice and salty, lovely moist texture. Don’t tell Joan Crawford, but me and my beau both liked Jayne’s meatloaf better than Joan’s…


Jayne Mansfield’s Meat-Sausage Loaf

2 tablespoons butter

1 cup chopped onions [one medium onion]

1 cup chopped celery [about 4 stalks]

2 pounds / 900g ground beef

1 pound / 450g sausage meat

3 eggs, beaten

1 6-oz can tomato paste [approx 195g]

1 4-oz can chopped mushrooms, drained [approx 115g]

2 teaspoons salt

¼ teaspoon marjoram

¼ teaspoon savory

3 tablespoons A.1. Sauce [divided use] *

Melt the butter in a skillet [frying pan], sauté the onions and celery 10 minutes. Mix the sautéed vegetables with the beef, sausage meat, eggs, tomato paste, mushrooms, salt, marjoram, savory and 2 tablespoons of the A.1. Sauce.

Form into a loaf and place in a greased loaf pan or baking dish. Bake in a 350 degrees oven [180 celsius, gas mark 4] for 50 minutes. Brush the top of the loaf with the remaining A1-Sauce and bake 10 minutes longer.

I am lucky, my friend Heather brings me A.1. Sauce back every time she goes to the States as we can’t get it here in the UK. I think the closest equivalent we’d have here would be some kind of runny barbecue sauce. I’m going to experiment as this recipe used the last of my A.1.

Also I have never seen savory here in the UK, and I’ve hunted for it. So I used thyme instead and it was GOOD.

I couldn’t get to the butcher yesterday and so had to do my meat shop at Sainsbury’s.   No sausagemeat – “only at Christmas” said the girl at the meat counter. So I bought a pack of 6 Lincolnshire sausages and peeled off the skins. Then I mashed up the sausagemeat with the beef mince using my hands, squidging it all together before I added the other ingredients.  This is how it looked when everything was in…


I used a drained 290g can of mushrooms which was about 150g so a bit more than Jayne suggested. And that’s it. I will do this one again, exactly as above. It made TWO massive meatloafs so one is in the freezer. If you’ve only got one loaf tin, you could halve the recipe I guess, or if you are cooking for a crowd, just form it into a massive loaf in a roasting tin. Quite a lot of liquid comes out during cooking… Mmmmmmmmmmeatloaf!


9 Responses to Recipe of the Month – Jayne Mansfield’s Meat-Sausage Loaf

  1. Greg 2 Feb, 2015 at 1:19 pm #

    Speaking as a former American, I’m confused on the difficulty of finding Savory in Britain…it was the Brits who brought it to America (and the Romans who brought it there). Perhaps it’s masquerading by a different name. Regardless, thyme was a good choice on your behalf for a substitute, sage is another good one.
    And on the topic of not having enough loaf pans…you don’t have to have any. A meatloaf can be free-formed into a “loaf” shape on a baking tray, and baked like that without a pan (you can alternatively make little individuals). In the American 40s and 50s you could even make a “frosted” meatloaf (frosted like a cake with whipped potatoes and garnished with olive slice polka-dots). Glad Mr. R is enjoying your meatloaf!

    • Jenny 2 Feb, 2015 at 3:08 pm #

      Mmmmm – frosted meatloaf sounds fantastic! When I make a full-sized Joan Crawford meatloaf I do it your baking tray way. It is HUGE!

      Yes, you could be right about Savory masquerading under another name, I’m going to ask my chums at the Guild of Food Writers, someone there is bound to know!

  2. C. Aubrey Smith 2 Feb, 2015 at 3:38 pm #

    “Jayne Mansfield’s Meat-Sausage Loaf”… I don’t think there is anything about that as a heading I don’t like. Maybe I’ve been watching to many Carry on films.
    I’ve never even heard of savory, mind you I didn’t eat pasta until I was in my mid twenties so it’s probably no surprise.

    • Jenny 3 Feb, 2015 at 11:40 pm #

      C. Aubrey!! You are back, how lovely! Haven’t seen you around these parts for a donkey’s age. So lovely to have you drop by.

      Yes, savory is a mystery to me too. And I agree with you about the Jayne’s recipe title. That’s why I specifically chose a picture of her looking saucy!

  3. Moya 23 Feb, 2015 at 1:48 pm #

    That cookery book you nearly gave away looks like a hoot–glad you enjoyed the meatloaf. I’m not a mince girl so it’s never appealed to me but my friend Jane loves it.

  4. Lynzie 25 Oct, 2016 at 6:55 am #

    Hi Jenny,

    I was going to basically say the same thing as Greg, savory seasonings here in the states are any herbs that don’t have a sweet flavor like: parsley, sage, rosemary, thyme or marjoram. You made a perfect choice of using thyme.

    Jenny, if you want some A.1 Sauce let me know, I will be happy to send you a few bottles!

    I love your website and all the wonderful recipes of the stars!


    • Jenny 27 Oct, 2016 at 1:45 pm #

      AW thanks Lynzie, that has absolutely made my day. I’m going to send over the Dick Emery recipe to you this weekend – promise! JX

  5. Lynzie 25 Oct, 2016 at 7:52 am #

    Me again Jenny,
    here are two recipes I found for Savory Seasonings that include non herbs seasonings, they sound interesting!

    Savory Seasoning #1
    Yield: 1/2 cup

    • 2 tablespoons ground ginger
    • 3 tablespoons dried oregano leaves
    • 1 tablespoon ground cloves
    • 4 tablespoons onion powder
    • 2 teaspoons ground cinnamon
    • 1⁄2 teaspoon chili powder (may use more)
    • 1 1⁄2-2 teaspoons nutmeg
    • 2 tablespoons dried sage, finely crushed
    • 1 teaspoon dried thyme, finely crushed
    • 1 teaspoon sea salt (optional)
    • 1⁄2 teaspoon ground black pepper (optional)

    1. Combine everything together and place in a glass jar, it seems the potency
    remains longer than in plastic.
    2. Shake or stir well and store in cool area. DO NOT REFRIGERATE
    3. This tends to settle so stir well before using each time.
    4. Taste good when sautéing onions for a base for soup or stew.
    5. It also makes a different rub for chicken.

    Savory Spice Blend Seasonings #2

    Use this blend of spices to season meat, poultry, vegetables and other side dishes.
    Yield: 2 Tablespoons

    • 1 1/2 teaspoons dried oregano leaves
    • 1 teaspoon ground cinnamon
    • 1 teaspoon garlic powder
    • 1 teaspoon paprika
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper

    • Mix all ingredients until well blended.
    • Store in tightly covered jar in cool, dry place. DO NOT REFRIGERATE

    • Jenny 27 Oct, 2016 at 1:46 pm #

      OOh, thanks for sharing those recipes Lynzie, I’ll definitely try one of those, I have all the bits and pieces for both in my BULGING spice cupboards xx

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