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Deliciously Good Meatloaf

Submitted by: sydneybubhub on 10/31/2009

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This meatloaf is delicious and IF there are any leftovers, doubles as a great alternative in kids' lunch boxes.

Ingredients

1kg beef mince
2 sices white toast bread, crusts removed
1 cup milk
1 onion, finely chopped
2 teaspoons oil
3/4 cup chopped flat-leaf parsley

GLAZE
1/2 cup tomato sauce
1/3 cup balsamic vinegar
1/3 cup Worcestershire sauce
1/3 cup brown sugar

Salsa
1/2 small red onion, finely chopped
red pimeno (sold in jars), chopped
basil leaves

Instructions

1. Place the mince in a large mixing bowl. Tear the bread into pieces, place in a bowl and pour over the milk. Set it aside for a few minutes until it absorbs most of the liquid. Mix it with a fork. Preheat oven to 180 degrees C.

2. Cook the onion in the oil until just softened. Add the onion, bread mixture and parsley to the mince and season with salt and pepper to taste. Using your hands, bring the mixture together and mix until combined.

3. Divide the mixture into 2 portions and place each onto a sheet of foil, topped with a sheet of baking paper (about 40cm long). Shape each portion into an oval. Bring paper and foil up to secure. Place each meatloaf onto a baking tray and cook for 30 minutes.

4. Carefully open the foil (be mindful of steam) and pour off the liquid that has gathered. Brush each meatloaf liberally with the glaze. Return meatloaves to the oven and cook at 200 degrees C for a further 20 minutes. Stand for 5 minutes before serving. To serve hot, slice the meatloaf into thickish slices. When it's cold, the slices can be thinner.

To make the glaze: Combine all the ingredients in a small saucepan, cook over a medium heat for about 5 minutes or until slightly thickened.

To make the salsa: Chop the onion and the red pimento finely. Drizzle with a little olive oil. Add a few torn basil leaves.

Nutritional info

Nutrition experts recommend we eat red meat, such as beef, 3-4 times a week because it is rich in iron.

Comments

For kids who are bored of sandwiches, pack a nutritious lunch with leftover meatloaf and raw vegetables cut into fun bite-sized sticks.

This recipe was supplied to Bub Hub by Meat & Livestock Australia.