A hearty meatloaf of beef and pork mince, with a glossy, sweet-and-sour ketchup glaze baked on top to a deep brown crust. The American family tradition that was on the table for generations on Sunday evenings.
Meatloaf
Meatloaf
Method
01
Mix
Mix the beef and pork mince with the onion, garlic, breadcrumbs, eggs, milk, Worcestershire sauce, mustard, parsley, salt and pepper until just combined. Don't knead for too long; that makes the loaf tough.
02
Shape
Preheat the oven to 180 °C. Shape the mixture on a baking tray lined with baking parchment or in a loaf tin into a compact loaf of approx. 25 cm long.
03
Make the glaze
Mix the ketchup, brown sugar, vinegar and Worcestershire sauce into a glossy glaze.
04
Brush
Generously brush the meatloaf with half of the glaze.
05
Bake
Bake for 45 minutes. Brush with the rest of the glaze and bake for another 15–20 minutes until the core temperature is approx. 71 °C and the crust is deep brown and glossy.
06
Rest
Leave to rest for 10 minutes before slicing; that keeps the slices nicely intact.
07
Serve
Cut into thick slices and serve with mashed potatoes and green beans.
Tips & notes
Bake on a baking tray rather than in a loaf tin if you like a crisp crust all round; in a tin the underside stays softer because of the fat that can't run away. Really let the meatloaf rest before slicing, otherwise it falls apart. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Add 100 g of grated Cheddar in the middle for a stuffed meatloaf.
- Replace the ketchup in the glaze with barbecue sauce for a smokier character.
Contains:
Gluten
Eggs
Milk
Mustard
Sulphites
Serve with
| Calories | 364 kcal |
|---|---|
| Protein | 20 g |
| Carbohydrates | 27 g |
| Fat | 20 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
