This is a fairly quick and easy meatloaf. It tastes great, however, I’ve had difficulties with it staying in slices. Maybe I’m not cooking it long enough or I’m too keen with the vegetables. If it doesn’t stay together, you could always do what I do and serve it up as meat-mince. It’s still delicious!
Adapted from a recipe from Taste.com.au (known as Healthy Meatloaf on the site).
Cooking Time 40 minutes
Ingredients (serves 4)
250g beef mince
250g pork mince
1 cup fresh wholemeal breadcrumbs
1 small brown onion
2 or 3 cloves of garlic
3 small carrots, peeled (or more… I go a bit crazy with the carrots)
½ cup corn kernels (or more if you like)
2 tablespoons tomato sauce
1 egg, lightly beaten
A dash of Worchester sauce
1/4 cup barbecue sauce
salt & pepper
Preheat oven to 180°C. Line a baking tray or baking tin with baking paper.
Pulse the onion and garlic cloves in a food processor until they are finely chopped taking care not to over process. Then pulse the carrots until they are finely chopped (again, don’t over process).
Place mince, breadcrumbs, onion, carrot, corn tomato sauce, Worchester sauce, and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined.
Shape mince into a 10cm x 18cm rectangle or place it into a baking tin. Place on prepared tray. Bake for 25 to 30 minutes or until firm to touch. Remove from oven. Drain excess fat and invert (if you’ve used a baking tin) on a tray lined with baking paper.
Spoon barbecue sauce over top of meatloaf. Return to oven and cook for a further 10 minutes or until top is glazed.
Stand on tray for 5 minutes and slice.