Meatloaf TuesdayBy Mable Tan • May 27th, 2010 • Category: What's Cooking
This is not for vegetarians nor for the faint-hearted or dieters for that matter. This post oozes of meat.
I have never eaten meatloaf in my life. Throughout my childhood, I have always read it in Archie comics or American novels; whenever it made an appearance, it seem to be either met with disdain or enthusiasm. I never knew what to make out of it.
One day, G’s uncle was coming over for dinner. I searched through my Donna Hay magazines to look for an appropriate meal to make and voilà, meat loaf jumped from the page!
It was a DH night, as everything else I made came from Issue #45 Jun/Jul 2009. The barbecue-glazed meat loaf was served with brussels sprout and potato gratin and citrus delicious pudding. Dinner was just as Donna promised ‘special made simple‘.
Barbecue-glazed Meatloaf (serves 4)
(adapted from Donna Hay magazine)
- 500g beef mince
- 500g sausage mince
- 2 cloves garlic, crushed
- 1 small brown onion, finely chopped
- 2 tbsps chopped oregano leaves
- 1 tsp sweet paprika*
- 1 tsp cumin*
- 1/4 cup (60ml) barbecue sauce
- 2 tbsps Worcestershire sauce
- sea salt and cracked black pepper
- 1 egg, lightly beaten
- 4 rashers bacon, rind removed
- Preheat oven to 180°C (355°F).
- Place beef, sausage mince, garlic, onion, oregano, paprika, cumin, 1 tablespoon of barbecue and Worcestershire sauce, salt and pepper, and egg in a bowl and mix well to combine.
- Line a 9cm X 19cm lightly greased loaf tin with bacon.
- Press beef mixture into tin and fold over bacon to enclose.
- Combine the remaining barbecue and Worcestershire sauce and brush half over the meatloaf.
- Bake for 30 minutes, brush with remaining barbecue sauce mixture and bake for a further 30 minutes or until cooked through.
- Allow to rest in the tin for 15 minutes before slicing.
- Serve with tomato chutney.
Note: *DH asks for 2 teaspoons of smoked paprika but I didn’t have any so I substituted it with sweet paprika and cumin.
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