Meatloaf.

Minced beef always features one way or another on our weekly menu here. The kids love mince meat so the challenge for me is to just get different ways of making it.

Someone on twitter shared this meatloaf recipe a few weeks ago, and I though it was worth a try. It was my first time making meatloaf and I think I will make it again given the happy and sated responses from my gang. Let’s get started shall we?

Ingredients: A kilo of minced beef (not lean), Worcestershire sauce, ketchup, onion, garlic, an egg, breadcrumbs, olive oil, dried mixed herbs, salt and pepper, honey and dhania jeera
In a bowl, mix your ketchup and honey, about 2 tbsp each and mix well, set aside. ( I put in a lil bit of mustard too.

Grease your loaf pan and preheat your oven to 180°C.

In a large bowl, add your meat and add one finely diced onion, minced garlic, a tsp each of black pepper, dried mixed herbs, ground dhania jeera, Worcestershire sauce, salt, one egg, one cup of breadcrumbs and salt. Mix well then add to the greased loaf pan.

I really need to learn how to dice my onions into teeny weeny pieces.
Pour the honey, ketchup glaze but leave a bit aside and bake for 60-75 minutes.
The loaf kinda shrunk, I covered it with foil for about 20 minutes to let it rest before serving and also got time to make the salad.
Served it with a courgette mint salad. Slice one carrot, one courgette and one small onion and one tbsp of fresh mint leaves, chopped.
For the dressing, Juice of one lemon, tsp of minced garlic, olive oil, salt and pepper will suffice.
I loved how the meatloaf turned out and will definitely make it again.
The salad was light and refreshing enough to match the meatloaf’s flavours.

I think it came out quite well for a first try right?

Ain’t that a pretty plate?

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