So I was lying in bed a couple of mornings ago, scrolling through my Twitter timeline, and up popped a recipe video for meatloaf. And I thought… meatloaf! Wow, I hadn’t had meatloaf in YEARS. So that day I went out and got the basic ingredients, then did a bit of improvising. Result – delish. Total comfort food. Leftovers make great sandwiches.
This recipe ended up making two loaves that could easily feed six people or more, depending on the side dishes. The meat ratio is 2/3 beef and 1/3 pork, so you can play around with quantities.
Ingredients and instructions below…
- 1 kilo ground lean beef
- 1/2 kilo ground pork
- 1 onion, minced
- 6 cloves garlic, minced
- olive oil
- worchestire sauce
- salt
- black pepper
- 1/2 cup finely chopped fresh parsley
- 1 cup bread crumbs
- 1/2 cup milk (or a bit more)
- 3 eggs
- tomato ketchup
- soy sauce
- dijón mustard
- rice vinegar
Season the ground meat with salt and black pepper. Sauté onion and garlic in olive oil until tender, about 8 minutes, then add to the meat with the fresh parsley and blend well (squishing between fingers works best). Mix the milk and bread crumbs until it becomes a paste and add to the meat mixture, along with the eggs, and mix well again. Form into loaves on a baking sheet and place in the fridge for half an hour to set. Meanwhile, preheat oven to 180ºC.
Put the loaves into the oven and bake for half an hour. Meanwhile, make the sauce. I mixed about half a cup of “fiery chilli” ketchup with a splash of soy sauce, dollop of dijon and a splash of rice vinegar. After half an hour, take the loaves out of the oven and top with the sauce. Return to the oven for another half hour. Let the loaves cool for about 10 minutes before slicing.
