Meatloaf is such a sturdy, comforting thing. The name says it all doesn’t it?
No nasty surprises lurking there: just meat, minced, baked in a loaf shape. Simple, done.
It’s also a sure-fire way to make mince more appealing to teenagers. My own brood’s raging appetites seem to be matched only by their endless fussiness about food, and they LOVED this meatloaf, especially the sticky glaze.
‘Cook Western food, Ma’, my son pleaded recently, ‘no more curries, spicy or crazy Asian food, please!’
Thus instructed, I’ve been plowing my way through some of my mom’s old-fashioned recipes and came across this retro delight. I added minced bacon to the beef mince, but you can equally leave it out. Make gravy from a packet, and glam it up by adding some plum sauce or spicy plum chutney. Yes, really. Once cold, the meatloaf will firm up, and it will keep happily in the fridge for three days (if it lasts that long).
You probably don’t need telling that cold sliced meatloaf makes a brilliant sandwich filling too – I like loads of butter, soft lettuce, English mustard and tomato ketchup on my meatloaf sarmie. But served hot, it’s still a magnificent meal for young or old.
Meatloaf + mash + gravy + peas + tomato ketchup = classic goodness.
COOK’S NOTE: This recipe easily doubles up, which I’d recommend if you’re feeding men or teenagers. Because the meatloaf is just so damn good, everyone will have seconds.
MEATLOAF WITH STICKY GLAZE
500g lean beef mince
125g back bacon, chopped
2 t (10 ml) fresh or 1 t (5 ml) dried origanum, finely chopped
1 t (15 ml) mustard powder
1 onion, very finely chopped and cooked until translucent in a little oil
1 clove fresh garlic, crushed
1 T (15 ml) Worcestershire sauce
2 T (30 ml) tomato sauce or tomato puree
1/4 cup (90 ml) evaporated milk
1/2 cup (125 ml) breadcrumbs
salt and pepper
1/4 cup (90ml) fruity sweet chilli sauce
1 T (15ml) Worcestershire sauce
1 heaped teaspoon mustard powder
- Preheat oven to 180 C. Spray a 1 kg loaf tin with non-stick spray.
- Mix all the meatloaf ingredients together in a bowl until very thoroughly blended. Spoon into prepared loaf tin and press down slightly to compact the meatloaf before baking.
- Wrap the loaf tin in foil and place wrapped tin on a baking tray. Bake meatloaf in centre of oven for 55 minutes or until done – insert a sharp knife in centre of loaf to make sure that juices run clear. If still pink, bake another 15 minutes. Remove meatloaf from oven and discard foil.
- Warm the sweet chilli sauce, Worcestershire sauce and mustard powder together in microwavable bowl, whisk until smooth and pour/brush liberally over top of meatloaf. Return to oven for another 15-20 minutes, until glaze looks dark and sticky.
- Remove from oven and let stand for 20 minutes before cutting into thick slices and serving with creamy mash, buttered baby peas and gravy.