Glazed meatloaf is a new take on an old favorite.
This recipe uses lean beef mince and while it has a little bread added to bulk it out and lighten the mix, it's mainly meat - not like the meat flavored cereal roll a lot of people had growing up!
As an added touch the roasting loaf is glazed with a delicious sauce of balsamic vinegar and tomatoes to give it a greater depth of flavor and sweetness.
It's excellent hot or cold.
glazed meatloaf
PREPARATION TIME: 15 MINUTES
COOKING TIME: 50 to 60 MINUTES
SERVES: 6
1kg (just over 2 pounds) of beef mince (or a mix of beef and veal)
2 thick slices of white bread
1 cup of milk
1 onion finely chopped
2 teaspoons of oil
¾ cup of parsley, finely chopped
glaze
½ cup of tomato paste
1/3 cup balsamic vinegar
1/3 cup of Worcestershire sauce
1/3 cup of brown sugar
Preheat your oven to 180C (360F).
Cut the crusts off your bread and discard. Tear up the bread and put it in a shallow bowl, cover with the milk and leave it to soak for a few minutes. Mash it with a fork.
Cook the onion in a fry pan with the oil until soft and turning translucent. You can skip this step if you want, but it allows the natural sweetness of the onion to come out and really adds to the taste of the finished meatloaf. Set the cooked onion to one side to cool.
Put your mince in a large mixing bowl and add in the onion, parsley and bread. Season with a little salt and pepper. Use clean hands to mix all the ingredients together.
Divide the mixture in half. Take a large, well greased baking dish and place the two portions of meat mixture into it, shaping into oval, loaf shapes.
Cover with foil and bake for 30 minutes.
Meanwhile, make up the glaze. Just combine all the glaze ingredients in a saucepan and heat until the mixture thickens a little.
Carefully remove the foil and baste the loaves generously with the glaze mixture.
Increase the temperature of your oven to 200C. Return the meatloaves to the oven and roast for a further 20 or 30 minutes.
The meat will be cooked when the juices run clear (check with a skewer). Or when a meat thermometer inserted into the middle of one of the loaves reads 75C.
Allow the meat to rest in a warm spot for 5 minutes or so before serving so that the slices will hold their shape better.
serving tips:
- Hot with steamed veggies and a huge dollop of chutney or salsa.
- Hot with roasted potatoes and gravy.
- Serve cold in a sandwich with chutney
- Serve cold with a salad.
Glazed Meatloaf: A new take on an old favorite.
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