Mustard Glazed Meatloaf
Chicken stock cube
1/2 C hot water
1C stale breadcrumbs
2 cloves garlic
1/2-1 tbsp dried mixed herbs
1 x 60g egg
1/2 C water
1/4 C tomato sauce
1 tbsp seeded mustard
1 tbsp honey
Dissolve stock in hot water then cool.
Mix all ingredients together and squish into 12x 21cm greased pan.
Cook at 180C for 45 minutes then drain juices, pour half the glaze over top of meat.
Cook for further 30 mins.
Slice and serve with remaining glaze drizzled over meat.
Combine all ingredients in small pot and bring to boil.
Reduce heat and simmer for further 3 minutes.