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.

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.