Author Jean Morrison
Savoury 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
Cooking time: 1 hour and 10 minutes
Quantity: Serves 5 - 6
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500 gm beef mince
1 packet French onion soup mix
1 egg, beaten
1/4 cup fresh parsley
2 cups fresh bread crumbs
2 tablespoons tomato sauce
1/2 cup skimmed milk
1 teaspoon dry mustard
1 tablespoon brown sugar
3 tablespoons tomato sauce
1 tablespoon mild sweet chilli sauce
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 is 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.
If you don't have fresh parsley use a teaspoon of your favourite dried herbs.
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