Glazed Meat Loaf

The tasty glaze on this meat loaf is delightful. Left overs are eaten the next day, sliced up thinly and used in sandwiches

This recipe is one of Jeremy's absolute favourites.

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

 

 

Ingredients

500 gm beef mince
1 packet French onion soup mix
1 egg, beaten
1/4 cup fresh parsley
2 cups fresh breadcrumbs
2 tablespoons tomato sauce
1/2 cup skimmed milk

Glaze
1 teaspoon dry mustard
1 tablespoon brown sugar
3 tablespoons tomato sauce
1 tablespoon mild sweet chilli sauce

 

Method:

Pre heat oven to 180 degrees Celsius.

In a small bowl mix together the four glaze ingredients. Set aside

In a large bowl mix together all the meatloaf ingredients. This may be easiest to do by hand.

Place the meat loaf mixture in a greased and lined loaf tin. Carefully turn the loaf tin upside down on a baking tray that has been lined with baking paper.

Keeping the loaf tin on top of the meatloaf, place the baking tray in the oven. Cook for 15 minutes.

Carefully remove the loaf tin and brush the glaze over the meatloaf. Return the meat loaf to the oven minus its covering tin.

Cook for 40 - 45 minutes. Stand for 10 minutes before serving or otherwise it will crumble.

Serves 5 - 6.

 

Notes:

If you don't have fresh parsley use a teaspoon of your favourite dried herbs.

 

 

 

 

 

 

 

 

 

 

 

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