Meatloaf is not a popular dish over here, I have hardly seen it on restaurant menus either. Maybe its got to do with the fact that the topping to the meatloaf is caramlised and not many people dig sweet and savoury in one bite.
I on the otherhand was just longing for some as the last time i had some was when Kathy was down from Oz in 2005 I think. Anyway Monday nite I gathered the stuff and set about making it. Relatively easy and you can add/minus whatever you fancy.
-Minced Meats - Beef and Pork or Beef and Veal (chopped italian sausage will rock if you can find some, just stir fry before hand!)
-Chopped Yellow Onions, Chopped Spring onions, Chopped English Parsley, Chopped Green Peppers
-Chopped Carrots, Chopped Celery (Opitonals, can add mushroom, paprika, herbs....)
-3/4 cup of tomatoe sauce(ketchup) (bottled/canned)
- 1 1/2 tsps of coarse black pepper
- 1 cup or more breadcrums or cream crackers (crushed)
- 1tsp salt
- 2 tbsp A1 Steak sauce
- 2 tbsp Worchestire sauce
- 2-3 eggs (briefly whisked)
- Some butter
To glaze : Tomatoe Sauce
10 mins before taking out of oven, glaze with mixture of corn syrup, more ketchup and brown sugar (optional)
Stir fry onions, spring onions, green pepper, carrots, and celery in butter till aromatic, then add all sauces, pepper, salt and finally parsley. Let it cool, and then add it to the minced meats, mix well stir in whisked eggs and crumbs. Ensure consistency is not too wet as you need to form the mixture into a loaf...if its too wet, add more crumbs.
Butter the loaf pan and add in the mixture and shape into a loaf. Spread some additional ketchup on the top and bake in preheated oven at 175 degrees for 1 hour or more. Ten minutes before the hour is up, glaze the loaf with mixture of corn syrup, ketchup and brown sugar. Let it cool and then serve slices with a side of green tossed salad.
Note : Left overs can be stored in the fridge and used as sanwich fillers or crumbled and added to pasta.
(some recipes will add evaporated milk or sour cream to the meat mixture).