Glazed Pork and Veal Meatloaf

Meatloaf is something I haven't cook for years until recently.

I remember when I was in Singapore living with my cousin Rhian and her meatloaf.... OMG that was good. So moist, cooked in the microwave and covered with a sticky, gooey, glaze. I was hooked! Serve as meatloaf sandwich ~ a meal suited for an globe trotting, partying 18 year old, trust me they were good. I was there for a month and we had it quite a lot.

Then a few years later I cooked Meatloaf, my cousin's version, when Noel and I started living together, which we both enjoyed but as I was battling with my weight and as "our" version had no ingredient boundaries it was something that I just didn't cook anymore. In a recent Weight Watchers Magazine, there was a recipe for Glazed Meatloaf, which of course caught my attention as not only did it look good but it brought back the good memories. I have to admit, I got excited.

I showed Noel and he was keen to give it a go, also remembering the one I used to make. The kids looked at me strangely when I asked if they wanted Meatloaf for dinner. To be honest, the only meatloaf my kids knew of - sang!!

But now I think I could cook this every night for dinner and there would be no complaints. The kids love it, especially sliced and in a nice fresh bread roll with a slice of swiss cheese..... mmmmmm!!

Glazed Pork and Veal Meatloaf

Serves:6

Points per serve: 5

cooking spray

3 slices white bread, crust removed and torn

½ cup skim milk

500 grams premium pork & veal mince

2 garlic cloves, crushed

1 medium brown onion, grated

1 carrot, peeled and grated

1 zucchini, grated

3 rashers bacon, fat removed and chopped

2 teaspoons fresh thyme, chopped

½ cup flat leaf parsley, chopped finely

2 tablespoons Worcestershire sauce

2 eggs lightly beaten

1/4 cup tomato sauce

1/4 cup barbecue sauce

1 teaspoon american mustard

1/2 teaspoon curry powder

Preheat oven to 180 degrees Celsius.

Spray an 8cm x 17cm loaf pan with cooking spray.

Place bread in a large bowl. Add milk stand for 10 mins. Add mince, garlic onion, carrot, zucchini, bacon thyme, parsley, sauce and eggs into a bowl. Stir to combine well. Press mince mix into a prepared pan. Bake 30mins on a baking paperlined tray.

Meanwhile combine tomato sauce, barbecue sauce, mustard and curry powder in a small bowl until mixed well.

Remove from oven. Loosen the loaf from the sides of the pan and then turn pan upside down onto the baking tray. Remove the loaf pan and brush the loaf with 2/3 of the sauce mixture. Return the pan, continue to bake for an extra 30 mins or until golden brown and cooked through.

Glaze top of loaf with remaining sauce mixture. Serve hot or cold.

(click here for a printable version of this recipe)