Sunday, 14 August 2011

Moorish Meatloaf

Now for many people the thought of meatloaf may not conjure up thoughts of a delicious meal but this recipe is extremely tasty, goes a long way and makes great leftovers including sliced as a sandwich filling.

The meatloaf is soft, yet does not crumble and is covered in a sticky sweet glaze.

Moorish Meatloaf

500 gm Beef Mince           500 gm Sausage Meat (I just squeeze out some cheap sausages)
1 Cup of Bread Crumbs    1 finely diced Brown Onion
1 1/2 tsp Curry Powder     2 Tbs Chopped Flat Leaf Parsley
1 Egg                                Salt and Pepper
1/2 Cup Milk                    1/4 Cup of Water

1/2 Red Onion and Bay Leaves to Garnish

Pre heat your oven to 200 degrees.
Oil a large roasting pan and set aside.
In a large bowl  mix all of the first set of ingredients.  This is best done with your hands and once thoroughly mixed shape into a log approx 10 x 25 cm and place in your oiled roasting pan.
Top with the red onion and bay leaves.
Bake for 30 minutes and during this time make your glaze.


1 Cup Stock (Beef or Vegetable)   1/4 Cup Tomato Paste
2 Tbs white Vinegar                      2 Tbs Honey or Golden Syrup or Maple Syrup
2 Tbs Worcestershire Sauce          1/2 tsp Mustard Powder

Heat all glaze ingredients together in a saucepan.  Bring to the boil and then reduce to a simmer for 10 minutes then turn off the heat.

When the first 30 minutes of cooking the meatloaf is finished remove from the oven and ladle over about 1/3 of the glaze. Return to the oven and cook for another 30 - 40 minutes.  During this time remove the meatloaf twice more and ladle over the other 2/3 of the glaze.
Serve hot or cold.

1 comment:

  1. Oh Fiona, this meatloaf looks so yummy...I love using any leftovers for sandwiches the next day....IF there is any
    Loving your blog, keep up the good work.


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