Transcript

Suzanne & Katie Gibbs’ Best-ever Meatloaf:

500g lean beef mince
500g sausage meat
1 cup fresh breadcrumbs
1 brown onion, finely chopped
1½ teaspoons curry powder
2 tablespoons chopped flat-leaf parsley
1 egg, lightly beaten
sea salt and freshly ground black pepper
½ cup milk
½ red onion, cut into wedges
bay leaves, to garnish

Glaze

1 cup beef or vegetable stock
¼ cup tomato paste
2 tablespoons white vinegar
2 tablespoons honey
2 tablespoons Worcestershire sauce
½ teaspoon mustard powder
sea salt

Method

Preheat oven to 200C
In a large bowl, combine the meat, breadcrumbs, onion, curry powder, parsley and egg and season well with salt and pepper. Add the milk and ¼ cup water and and mix thoroughly with your hands. Shape into a 25cm x 11cm loaf and place in a large roasting tin. Top with red onion and bay leaves and bake for 30 minutes.
Meanwhile, make the glaze by heating the stock in a saucepan with the tomato paste, vinegar, honey, Worcestershire sauce and mustard. Season with salt, bring to a boil and simmer for 10 minutes.
Remove the meatloaf from the oven and train any fat from the tin. Spoon over half the glaze and return it to the oven, baking for a further 35-40 minutes until cooked through, basting with the remaining glaze once or twice more . Serve hot, warm or at room temperature, cut into thick slices.

This is no ordinary meatloaf and could be served with a rocket salad or some steamed vegetables.