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Mmmm meatloaf monday tonight was a raving success.
The nice thing about this recipe as you can make it in advance and let it just sit in the fridge till you are ready to use it. I have even made double the recipe before and frozen one (uncooked) for another day. Now a word of warning. Whilst it does not take long to make the meatloaf mix, it does take a long time to bake in the oven (1 hour and 25 minutes), so it is not a last minute dinner by any means but if you have one already prepared or have managed to mix one together earlier in the day it is no effort to throw it in the oven and get busy doing something else more exciting.
First thing was to finely dice the onion and crush the garlic before cooking that off in a pan with a little olive oil. It pays of to take your time with this part. Tears galore are in store, but a really fine dice is worth it as you do not want big chunks of onion in the meatloaf (i know this turns my kids off). And, if there are large chunks the meatloaf seems to fall apart when you cut it (i have learnt from experience). You could even grate the onion if you wish.
Once the onion is golden brown and sweet place it to the side to cool and get started on the other ingredients.
You will need a very large bowl to mix this all together. Grate you vegetables, chop your parsley and make some fresh breadcrumbs by blitzing in a food processor or similar gadget.
Then it is as simple as throwing it all in the bowl along with the minced meat, worcestershire sauce, tomato paste, egg, mushroom, cooled onion mix and some seasoning
Then it is time to get the hands dirty! Remove your rings and dig in. Give it a really good mix. It does not matter if the mushrooms get crushed, it all works out in the end. Then press it into the loaf tin and press firmly to make sure there are no air pockets and it is really compacted.
Then it is time to test your painting skills as you spread 3 tbs of tomato sauce over the top. The original recipe i followed had a convoluted tomato sauce you made yourself but really, it is already not the quickest recipe around and the tomato sauce worked just the same. This tomato sauce turns all ‘glaze’ like and sweet and is the best part of the meatloaf.
So that is it. Into the oven it goes. 200 deg celsius for 15 minutes and then reduce the temperature to 190 deg celsius for a further 1 hour and 10 minutes. If only you could smell on a blog! The smell of this cooking is something to write home about and sends me crazy waiting for dinner time.
But here it is, the final product.
Yay!!! As i mentioned yesterday i have completely forgotten about the recipe and have not made if for some time now. Miss 18 months has never had it and i had not thought to try this one on her. But i can assure you Meatloaf monday may just become a regular occurrence for us.
Hope you enjoy it too.
1 onion finely chopped
2 cloves of garlic, crushed
1 1/2 cups of fresh breadcrumbs
60g grated pumpkin
1 carrot, grated
2 tbs chopped parsley
500g extra lean beef mince
3 tbs worcestershire sauce
1 tbs tomato paste
90g button mushrooms, thinly sliced
3 tbs tomato sauce
Preheat over to 200 deg celsius. Line a loaf tin with baking paper
In a medium frypan, saute the onion and garlic for 5 minutes until golden brown and soft. Set aside to cool.
In a large bowl combine all the ingredients and onion mixture (do not add the tomato sauce) an mix together with your hands. Season and transfer to loaf tin, pressing down firmly and smoothing the top.
Spread 3 tbs of tomato sauce evenly over the top of the meatloaf. Bake in oven for 15 minutes, then reduce the oven to 190 deg celsius and bake for a further 1 hour and 10 minutes.
Rest for 5 – 10 minutes and use edges of baking paper to lift meatloaf out of tin. Slice and serve.