All Recipes Beef/Veal



Serving size: Serves 8

1 tablespoon olive oil
2 large onions, finely diced
2 sticks celery, finely diced
1/2 cup milk
1 egg
3 slices white bread, crusts removed and cut into squares
3 rashers bacon or pancetta, diced
500g beef mince
500g sausage mince
2 teaspoons ground coriander
2 teaspoons curry powder
1/2 cup chopped parsley
2 tablespoons Worcestershire sauce
2 tablespoon tomato sauce
1 tablespoon Dijon mustard
salt and pepper
1 medium carrot, grated
3/4 cup (185ml) water
3/4 cup (185ml) tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1/4 cup (55g) brown sugar
2 tablespoons honey, optional

Preheat oven to 180°C or 160°C fan-forced.

Heat olive oil in a frying pan and cook onion and celery until softened; cool 10 minutes.

Combine milk and egg in a medium bowl. Add bread and stand until absorbed.

Combine all the meatloaf ingredients in a bowl including the onions and bread mixture. Mix with hands until very well combined.

Press mixture into a greased 4 litre capacity loaf tin. Bake for 30 minutes.

Meanwhile, combine the sauce ingredients in a small saucepan. Gently bring to the boil. Reduce heat and simmer for 10 minutes.

Drain fat from the meatloaf and invert onto a baking dish. Pour over the glaze and cook for a further 30 minutes basting every 10 minutes.

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