Happee Monkee

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)
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(adapted from Donna Hay magazine)

Ingredients:

• 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

Method:

1. Preheat oven to 180°C (355°F).
2. 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.
3. Line a 9cm X 19cm lightly greased loaf tin with bacon.
4. Press beef mixture into tin and fold over bacon to enclose.
5. Combine the remaining barbecue and Worcestershire sauce and brush half over the meatloaf.
6. Bake for 30 minutes, brush with remaining barbecue sauce mixture and bake for a further 30 minutes or until cooked through.
7. Allow to rest in the tin for 15 minutes before slicing.
8. 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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