Far from being limited to a single definitive recipe, meatloaf offers many possibilities for delicious combinations and tempting sauces. I hope you enjoy the exciting array of choices:
One large onion, finely chopped
Vegetable oil or butter
500g (1,1 lb.) lean beef mince
6 dehydrated shiitake mushrooms
One bunch fresh coriander, finely chopped
One large red chili seeds removed and finely chopped
Three cloves garlic, crushed under a knife and finely chopped
370g (13 oz.) steamed long grain rice, cooked well before use and allowed to cool
Two teaspoons ground cumin
One tablespoon ground turmeric
One tablespoon ground ginger
Four teaspoons cayenne pepper
Four teaspoons freshly ground white pepper
salt to taste
For the sauce
Five tablespoons sweet chili sauce
Five tablespoons tomato ketchup
One tablespoon dark soy sauce
1. Infuse the mushrooms for 15 minutes in boiling water, then drain and press them between kitchen paper. Finally, finely chop the mushrooms and set aside.
2. Preheat oven to 190 0C (375 0F) / Gas 5. Grease a large loaf tin with a small amount of vegetable oil or butter.
3. Mix all remaining meatloaf ingredients with the mushrooms in a large glass or ceramic bowl and mix thoroughly, making sure all ingredients are uniformly distributed.
4. Spoon mixture into the prepared tin, pressing down to remove any air pockets, and level the surface for even cooking.
5. Put in oven and bake for 40 minutes. Combine tomato chili sauce, tomato ketchup and soy sauce in a glass jug.
6. After 45 minutes of baking, pour the sauce mix over the surface of the meatloaf and return to the oven.
7. Bake for another 15 minutes or until the sauce has taken on a syrupy texture.
8.Transfer from the oven, wrap with aluminum foil and leave to rest for 10 minutes. Serve hot or cold with steamed or stir-fried vegetables or a green salad.
Low carb meatloaf
675g (1 ½ lb.) beef mince
One onion, finely chopped
Two cloves garlic, minced
Three tablespoons Worcestershire sauce
One tablespoon Cholula hot sauce
Chopped fresh parsley, to taste
Chopped fresh chives, to taste
Two tablespoons chopped spring onion
Two red peppers seeded and finely chopped
One yellow pepper, seeded and finely chopped
Salt and pepper, to taste
One egg, lightly beaten
Four tablespoons olive oil
Three tablespoons low carb tomato ketchup
One bay leaf
1. Preheat the oven to 180 0C (350 0F)/ Gas 4.
2. Combine all of the ingredients in a large mixing bowl, except the bay leaf, and mix well with hands until the mixture begins to take on the consistency of burger patties.
3. Transfer to the prepared loaf tin and pat down, gently pressing into the sides of the tin.
4. Coat the ketchup on the cover of the meatloaf then lay the bay leaf on top and press a little into the mixture.
5. Bake covered with tin foil in the preheated oven for 60 to 80 minutes until the beef is no longer pink.
6. Remove the foil for the last 15 minutes of cooking. Remove from the oven, slice and serve.
Meatloaf with capers
One onion, roughly chopped
Two cloves garlic, roughly chopped
Two slices bread
250g (8 ½ oz.) pork mince
250g (8 ½ oz.) beef mince
Salt and pepper, to taste
1/4 teaspoon caraway seeds
Four tablespoons capers
1. Preheat oven to 200 0C (390 0F)/ Gas 6. Grease a 900g (2 lb) loaf tin.
2. In a food processor, mix the egg and milk and combine for a few seconds. Add the onion and garlic and crumble in the bread. Pulse for just a few seconds.
3. Place the pork and beef into a large mixing bowl then pour in the mixture from the food processor.
4. Combine the salt, pepper, caraway seeds and capers and blend well with the hands until everything is well incorporated. Spoon into the prepared loaf tin.
5. Bake for 40 to 45 minutes until no longer pink in the center. Remove from the oven and allow to rest for a few moments before slicing and serving.
Turkey and spinach meatloaf
6 garlic cloves
Olive oil, as needed
50g (1 ¾ oz) fresh spinach
1 onion, minced
Salt to taste
750g (1,65 lb.) turkey mince
Ground black pepper to taste
1 pinch cayenne pepper
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme
1. Place the garlic in a small saucepan and pour over enough olive oil to cover. Simmer over low heat for about 20 minutes until garlic is soft.
2. Be careful not to brown the garlic. Strain some of the olive oil into a large frying pan, take out the garlic cloves, crush them and set aside. Reserve the rest of the garlic oil.
3. Preheat oven to 190 0C (375 0F) / Gas 5.
4. Heat the frying pan over a medium heat and cook and stir onion in garlic oil until soft. Add the spinach in batches and cook and stir until wilted. Take out of the pan, drain well and spread out on kitchen paper to dry and cool.
5. In a large bowl combine the turkey, spinach, crushed garlic cloves and spinach and knead until well mixed. Season with salt, pepper, cayenne and thyme.
6. Line a 900g (2 lb). loaf pan with aluminum foil, spoon the turkey mixture inside and pack down tightly.
7. Heat the rest of the garlic oil in a large frying pan and lift the meatloaf carefully out of the loaf tin using the foil to help you so as to brown the loaf on all sides. Discard the foil and carefully place back into the loaf pan.
8. Bake meatloaf for 50 to 60 minutes in preheated oven, until loaf is nicely browned on top. Pour off any liquids while baking. Remove from the oven and serve.
Mum’s Best Meatloaf
For the meatloaf
One teaspoon butter or margarine
1/4 onion, diced
100g (3 ½ oz) pork mince
500g (1,1 lb.) beef mince
220g (8 oz) dried breadcrumbs, or as needed
Two tablespoons mixed herbs
Salt and freshly ground black pepper to taste
One tablespoon tomato ketchup
1/4 teaspoon jarred chili
Two tablespoons Worcestershire sauce
For the glaze
Three tablespoons soy sauce
Three tablespoons BBQ Sauce
Three tablespoons tomato ketchup
Three tablespoons dark brown soft sugar
1. Put diced onion in a big microwaveable mixing container. Supplement butter and cook on high for 2 minutes until onion is translucent. Add mince, egg, herbs, ketchup, chili and Worcester sauce.
2. With clean hands mix the mixture together and slowly add the breadcrumbs. Keep adding them till the mixture is firm but still sticky/moist.
3. Coat mixture with cling film and put in a fridge for a minimum of 30 minutes – longer the better.
4. Mix all the sauce ingredients together in a jug or bowl.
5. Shift mixture to a gently smeared loaf tin and bake in oven at 200 0C (390 0F) / Gas 6 for approximately 1 hour. Monitor after 30 minutes and remove any fat that has come to the surface.
6. Ten minutes before finishing (at 50 minutes) turn the meatloaf out onto a baking tray, and pour the glaze and return to the oven for the final 10 minutes.
7. Allow to stand for 5 minutes before slicing and serving.