Glazed Meatloaf

Glazed Meatloaf

500g minced beef
250g sausage mince
1 egg beaten lightly
1 small (80g) brown onion, chopped finely
1 celery stick
1 small carrot (70g) grated finely
1 tbsp chopped fresh parsley
1 tbsp tomato sauce
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 cup (70g) stale breadcrumbs

Glaze:
1/2 cup (125ml) water
1/2 cup (125ml) tomato sauce
2 tbsp malt vinegar
1/4 cup (50g) brown sugar
1 teaspoon dry instant coffee
30g butter
2 tbsp lemon juice

Combine all meatloaf ingredients in large bowl. Flatten meatloaf mixture on large sheet of baking paper to form a 25cm x 35cm rectangle; roll up as for Swiss roll, from short side, using paper as a guide. Place in baking dish, seam-side down.

Bake uncovered in moderate oven 30 minutes; remove from oven, pour off and discard excess fat. Pour Glaze over meatloaf; bake, uncovered, about a further 30 minutes or until firm and cooked through, brushing occasionally with Glaze. Serve hot or cold.

Glaze:
Combine all ingredients in small saucepan; simmer, uncovered, 5 minutes.

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