This Meatloaf is so much more than a giant hunk of ground beef in a loaf shape. It oozes with flavour, moist and tender, and yet does not crumble apart when sliced. And the caramelised glaze is the crowning glory.
INGREDIENTS
60 g panko breadcrumbs
1 large onion , grated
1 kg mince preferably not low fat
2 eggs
3 garlic cloves crushed
1 teaspoon Worcestershire Sauce
70 g tomato ketchup
5 g chopped parsley
1 teaspoon dried thyme
2 beef stock cubes crumbled 1
1 teaspoon black pepper
For the glaze
140 g tomato ketchup
2 tablespoons cider vinegar
1 tablespoon brown sugar
METHOD
Preheat oven to 180C
Spray a 23 cm x 13 cm X 6 cm with oil.
Mix together the glaze ingredients in a small bowl. Set aside.
Place breadcrumbs in a very large bowl. Grate over onion. Mix so the breadcrumbs are all wet. Leave to stand for 5 minutes.
Now add the remaining ingredients. Mix well using your hands. Form into a loaf shape, pinching together then smoothing over creases and cracks.
Transfer into loaf tin. Brush generously with glaze, using about 1/2.
Bake for 45 minutes. Remove from the oven, if there is excess fat pooling, pour it off. Brush with the remaining glaze, then spray with oil. Bake for a further 30 minutes, or until the edges of the loaf are brown and the glaze as caramelised.
Remove from oven. Stand for 10 minutes before turning out and cutting into thick slices. Sprinkle with the parsley.
Divide the slices among the plates, and serve with a dollop of tomato ketchup, creamy mashed potatoes and a green salad.
Original recipe “Dinner” by Nagi Maehashi (reciptineats)
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