This easy glazed meatloaf is a weeknight winner - this flavourful loaf utilises pantry staples for maximum impact.
grated vegetables add some extra taste and nutrition (yet are hardly noticed by the younger family members) and if you wish, simple beef mince can be given a boost with the addition of chorizo and bacon.
800g good-quality beef mince
2 chorizo sausages, finely chopped (optional)
100g bacon, finely chopped (optional)
1 large onion, finely chopped
1 carrot, grated
1 zucchini, grated
2 eggs, beaten
1 1/2 cups panko crumbs
1 tbsp wholegrain mustard
1 tbsp Worcestershire sauce
2 tsp Italian seasoning*
1/2 tsp paprika
1 1/2 tsp garlic
Salt and pepper
4 tbsp rolled oats
1 tbsp brown sugar
1 tbsp tomato sauce or chutney
1 tbsp BBQ sauce of your choice*
1 tbsp tomato paste
Preheat oven to 180°C fan bake, and grease and line either a large loaf tin, or flat oven tray with baking paper.
Add all the meatloaf ingredients in to a large bowl and mix until well combined (squishing with your hands works best!)..
If the mix is too wet, add more breadcrumbs; and if it is too dry, add more egg.
If using a loaf tin, pack the meatloaf mixture firmly in to the lined tin, slightly round the edges and top; or alternatively, form it in to a large rectangular log on a lined baking tray.
Mix all the glaze topping ingredients together in a small bowl, then spread the mixture evenly over the surface of the meatloaf with the back of a spoon or a spatula.
Cover the loaf loosely with foil (trying to 'tent it' rather than rest it directly on the topping) and bake for 30 minutes.
After 30 minutes, remove the foil, and return to the over for an additional 30 minutes, or until cooked through (70°C) and nicely browned.
When done, remove from the oven and rest the meatloaf for 10-15 minutes, before slicing and serving with your choice of sides.
While this recipe is a 'from the kitchen' dish you can take it to a whole new level on the barbecue. Throw it on the indirect side of your barbecue or smoker to cook through, following the same methods above. The added smoke, combined with the chorizo & bacon really is next level meatloaf.
It is critical to rest this loaf for at least 10-15 minutes before slicing to help it hold it's shape. If you slice it too soon, your slices might crumble.
The bacon and chorizo add a lovely flavour to this dish, but the meatloaf is still great without those additions.
We use the finest side of our grater to ensure the vegetables aren't detected by the smaller members of our household, but you can coarsely grate, or finely chop the vegetables if you prefer.
For the Italian seasoning try a mix of rosemary, oregano and thyme. We prefer to use the Italian Stallion from our friends at Pepper & me
The glaze topping is a variation on a trusty Edmonds cookbook tip. We like the tomato sauce + BBQ sauce + tomato paste mixture for the topping using one of our favorite barbecue sauces - Morepork BBQ sauce from Aldersons - but feel free to use any sauce you like, as long as you use 3 tbsp in total.
This is a fairly generously sized loaf - use leftover slices in sandwiches or meatloaf burgers; or crumble it in to baked beans and serve over toast, topped with an egg for a special weekend breakfast.