Tuesday, October 27, 2015

Glazed Meatloaf

Comfort food doesn't come any better than dishing up slices of meatloaf into a soft white bun with cheese and salad.... and that's what we did tonight.  Everyone here loves quick, fork free dining and this is just perfect.

A glazed meatloaf, somewhat retro is character, is definitely a favourite in our house. Using a combination of beef and pork this meatloaf was moist and as usual I managed to pack it full which was jam packed with vegetables and it was bursting with flavour. I love using fresh herbs as they add so much flavour, dried herbs can be used though and will still give you the flavour.

This meatloaf is perfect hot or cold, served with vegetables or salad and a nice relish or packed up for a picnic..... so versatile but more importantly very yummy!!!

Glazed Meatloaf
(Recipe adapted from A Feast for the Eyes)

Serves: 4
1/2 cup ketchup
1/4 cup light brown sugar
1 1/2 tablespoons cider vinegar
2 large eggs
1/2cup milk
2 teaspoons dijon mustard
1 teaspoon hot sauce or chilli sauce
1 1/2 teaspoons fresh marjoram
1 1/2 teaspoons fresh thyme
freshly ground pepper
500 grams lean minced beef
500 grams lean minced pork
1 1/2 cups fresh bread crumbs
1/4 cup fresh parsley, minced
1 large onion, chopped
3 garlic cloves, minced
1 zucchini, grated
2 carrots, grated

Preheat oven to 180 degrees Celsius.
Stir together ketchup, sugar, and vinegar in a small bowl. Set aside.

In a mixing bowl, whisk the eggs, milk, mustard, and hot sauce together. Add marjoram, thyme, salt, and pepper.

In a large mixing bowl, combine the meats, egg-milk mixture, bread crumbs, parsley, onion, zucchini and carrot.  Mix until well combined (use your hands LOL).

Transfer meat mixture to an oiled loaf pan, place on an oven tray and bake in oven for 15 minutes or until meatloaf feels firm to touch.  Remove from oven.

Line another baking tray with foil and cover with baking paper.  Place this baking tray upside down on top of meatloaf and invert to remove meatloaf from loaf pan.

Brush meat with ketchup glaze. Bake in oven for about 15 minutes, until glaze has set.  Continue to brush meat loaf with remaining glaze every 10 minutes for a further 30 minutes or until meatloaf is cooked through.  Remove from oven and let stand for 5 - 10 minutes prior to slicing.

(Click here for a printable version of this recipe)

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