Meatloaf

I have experimented with this American comfort dish many times in the past. I always found it to be bland or dry, and sadly, mostly both. I forgot about it for a few years and then began to think about it again recently, when I saw someone make it on a cooking show. I must say, the version cooked on the show looked incredibly dry and the recipe shared by the amateur cook comprised of only 4 ingredients, which only added weight to my assumption. However, she cooked it with a glaze, which intrigued me, and prompted a deep dive into dozens upon dozens of recipes online. I compared them, looked at reviews and tested 4 versions before I put together my own recipe. You can use a bread loaf tin to cook it though I prefer to shape it into a loaf form directly on an oven tray. It is important not to over cook meat loaf or it will indeed be dry. I do not use a cooking thermometer but the temperatures and time I added here turned out a beautiful meatloaf that was still moist. Once cooked, leave the meatloaf to cool for 10 minutes outside the oven. If you try to slice it before then, it will likely crumble. Serve with mash and steamed or roasted vegetables.

6 Servings

Ingredients for the meatloaf: 1 kg low fat minced beef (preferably 5% fat but no more than 15%)

2 slices of brown bread, blended to form breadcrumbs (can be substituted with100gr panko dried breadcrumbs)

1 onion, finely chopped in a chopper or grated

2 cloves of garlic, finely chopped in a chopper or minced

2 eggs

1 tbsp Worcestershire sauce

3 tbsp ketchup

1 tbsp dried oregano

1 tsp paprika

S&P

Ingredients for the glaze:

100ml ketchup

2 tbsp red wine vinegar (can be substituted with apple cider or white vinegar)

1 tbsp sugar

1 tbsp garlic powder

Instructions:

Heat the oven to 180c.

Add all the meatloaf ingredients to a large bowl.

The mixing must be done very thoroughly to obtain a smooth pâté consistency. For best result, use your hands and turn, knead and massage the meat mixture until it is dense and smooth.

If using an oven tray, simply line the tray with a baking sheet (or lightly grease the tray) & create a loaf form out of your meat mix. Using both hands, apply gentle pressure on all sides of the meat loaf to remove any air pockets & create a smooth surface.

If using a bread loaf tin, line the tin with a baking sheet (or lightly grease the tin). Place the meat mix into the tin & spread even, gently pressing down over the top to remove any air pockets & create a smooth surface.

In a bowl, mix the 4 ingredients for the glaze. Spoon 1/3 of the glaze on to the meat loaf & spread evenly across the surface with an egg wash brush.

Place in the oven & bake for 45 minutes.

Remove from the oven & spread the remaining glaze on the meatloaf.

Bake another 15 minutes.

If you want to be sure it is cooked through you can make a small incision into the centre of the meatloaf. It should be a golden brown with no trace of blood.

Allow to cool outside the oven for 10 minutes & cut into thick slices when serving.