Meatloaf Recipes

Ingredients

• 1kg lean ground beef (mince)
• 1 cup (240ml) breadcrumbs
• 3/4 cup (180ml) milk
• 3 tablespoons (42g) butter
• 1 large onion, finely chopped
• 150g white mushrooms, sliced
• 1 garlic clove, finely chopped
• 1 large egg
• 3 tablespoons (45ml) fresh parsley, finely chopped
• 1 teaspoon (5ml) fresh sage, finely chopped
• 1 teaspoon (5ml) fresh oregano, finely chopped
• 1 teaspoon (5ml) fresh thyme, finely chopped
• 1 teaspoon (5ml) salt
• 1 teaspoon (5ml) pepper
• 1 pinch nutmeg
• 1 tablespoon (15ml) port wine
• 1 tablespoon (15ml) cognac
• 1 sprig rosemary

Preparation

Preheat your oven to 180 degrees C. Soak bread crumbs in 3/4 cup milk. In a medium skillet (pan), melt the 3 tablespoons of butter, and then add the onion and sauté for 2 minutes. Add the mushrooms and sauté for 5 minutes. Add the garlic and sauté for 1 minute. Hand -squeeze the milk from the breadcrumbs. Mix the following in a large bowl - ground beef, egg, squeeze dried bread crumbs, onion/mushroom/garlic mixture, parsley, sage, oregano, thyme, salt, pepper, nutmeg, port and cognac. Shape mixture into a loaf on top of the aerated lifter inside the lightly greased meatloaf pan. Top with rosemary and bake at 180 C for 1 hour, or until the internal temperature reaches 68 degrees C.

Serving Suggestion

Once the meatloaf is cooked, remove the meatloaf pan from the heat source and let it stand for 10 minutes. Simply lift the meatloaf out of the pan using the lifter and put it on to a serving plate. Slice, serve and enjoy!