Meatloaf Recipes

Ingredients

• 500g ground chuck (mince)
• 500g ground sirloin (mince)
• 170g garlic-flavoured croutons
• 1/2 teaspoon (2.5ml) ground black pepper
• 1/2 teaspoon (2.5ml) cayenne pepper
• 1 teaspoon (5ml) chilli powder
• 1 teaspoon (5ml) dried thyme
• 1/2 onion, finely chopped
• 1 carrot, peeled and grated
• 3 whole cloves garlic, crushed
• 1/2 red bell pepper, finely chopped
• 1 ½ teaspoon (7.5ml) salt
• 1 egg
• 1/2 cup (120ml) ketchup (tomato sauce) for the glaze
• 1 teaspoon (5ml) ground cumin for the glaze
• 1 teaspoon (5ml) Worcestershire sauce for the glaze
• 1 teaspoon (5ml) hot pepper sauce for the glaze
• 1 tablespoon (15ml) honey for the glaze

Preparation

Preheat your oven to 180 degrees C. Mix the following in a small bowl - croutons, black pepper, cayenne pepper, chili powder, and thyme. Ensure the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the bowl.  Add the vegetable mixture, ground sirloin, and ground chuck with the crouton crumb mixture. Season the meat mixture with the salt. Add the egg and combine thoroughly, but avoid squeezing the meat.  Shape mixture into a loaf on top of the aerated lifter inside the lightly greased meatloaf pan. Bake at 180 C for 15 minutes and remove from oven. While baking, ccombine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf and return it to the oven. Bake at 180 degrees C for a further 45 minutes, 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!