Meatloaf Recipes

Ingredients

• 1 kg ground beef (mince)
• 1/2 cup (120ml) dried cherries
• 1/2 cup (43g) quick cooking oats
• 1/4 red onion, diced
• 1 garlic clove, minced
• 1 egg, beaten
• 1 tablespoon (15ml) dried parsley
• 1 tablespoon (15ml) dried oregano
• 1 teaspoon (5ml) dried basil
• 1 teaspoon (5ml) salt
• 1/2 teaspoon (2.5ml) pepper
• 2 tablespoons (30ml) Worcestershire sauce
• 3 tablespoons (45ml) pomegranate juice
• 1/2 cup (120ml) pomegranate juice for the glaze
• 1/4 cup (60ml) balsamic vinegar for the glaze

Preparation

Preheat your oven to 180 degrees C. Mix the following in a large bowl - meat, cherries, oats, onion, garlic, egg, seasonings, Worcestershire sauce, and pomegranate juice. Shape mixture into a loaf on top of the aerated lifter inside the lightly greased meatloaf pan. Bake at 180 degrees C for 1 hour, or until the internal temperature reaches 68 degrees C.

While meatloaf is baking, bring the pomegranate juice and balsamic vinegar to a boil in a small saucepan. Turn heat down to medium-high and let the mixture cook until it has reduced by half and has thickened into a syrup consistency.

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, put it on to a serving plate and drizzle it with the glaze. Slice, serve and enjoy!