In her own words…
I had always been curious about meatloaf from the TV shows I had watched growing up. The idea of all that meat cooked into something like bread was very exciting, and in my mind very tasty.
I had always thought it was a complicated process until I watched The Sandwich King, Jeff Mauro, on food network preparing meatloaf for a sandwich. I replicated his recipe that same day excluding the Sandwich part. It has been my most successful experiment to date, and always a hit with my guests. I love it coz its simple tasty and all the ingredients are easily accessible to us locally.
The original recipe calls for three different meats. Minced beef is the main one, then you mix in a bit of pork mince and veal mince. But I make it with plain beef mince. Here is a list of what you will need for the meatloaf:
1 kg minced beef
1 tablespoon olive oil
1 small red onion, diced
5 cloves garlic, crushed
1 cup coarsely crushed salt crackers
1/2 cup whole milk
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot sauce (optional)
2 large eggs
Salt to taste
Freshly ground black pepper
1 cup chopped fresh dhania
I have adjusted some of the quantities a bit, for example I’ve used a bit more garlic…
It sounds like a lot of work but once you have everything on your countertop ready to go you can multitask and it’s quick. First, set the oven to preheat at 180°C. Then dice the onion and crush the garlic
By now the onions and garlic should be done, set then aside to cool
Whisk it all together into a smooth and pasty consistency
the next bit you could do with a wooden spoon/fork but it will take a bit longer. Plus this is more fun! So wash your hands thoroughly!
Then line a large baking pan with foil, pour the mix into the pan and form it with your hands
Next, make the glaze:
1/2 cup ketchup
4 tablespoons brown sugar
4 tablespoons apple cider vinegar
Then place in the preheated oven, middle tray, to cook for about 1 hour, uncovered.
Let it rest for 20 minutes before serving. Transfer to a serving plate and make a few slices for ease of serving
You can save some of the glaze to give it another coat before serving but be careful not to cross contaminate while spreading the first time, don’t dip the spoon back in after spreading on the meat.
I had a taste of this and I must say it’s on point! Plus, once you put it in the oven you are free to do other things so definitely a winner for making when expecting company.
And no, June is not done yet. There is another delight coming up in addition to part 2 of the interview so stay tuned!