This is kind of a make it up as you go along recipe. The basic principle is having minced meat as the foundation, egg and breadcrumb to bind and pretty much any kind of vegetable or flavouring you like. I usually check out what’s in the fridge as it is a great opportunity to use up things that are on their way out. Carrot, zucchini and peas are always nice in meatloaf, but be creative! I always have beef mince in the freezer as it is a go-to meat when you are on a tight budget. It can be spread out over a lot of different meals. If you pop it into a pasta sauce it can last you up to around 10 serves depending on how saucy you like your pasta. This time I used 1kg of mince and it will make 9 serves of meatloaf, which is pretty good if you ask me. Have a go at this recipe, it’s super yummy!
What you will need
1 kg beef mince
2 carrots grated
1 large onion diced
3 bacon rashers diced
3 tablespoons relish or chutney
1 tablespoon garlic minced
1 sachet of burrito or taco spice mix (40g)
3 tablespoons breadcrumbs
1 tablespoon olive oil
2 tablespoons of tomato sauce
Salt to taste
Ground pepper to taste
1 large bowl
1 basting brush
1 baking dish
- Preheat oven to 160 degrees fan forced
- In a large bowl combine mince, bacon, carrot, onion, garlic, relish, eggs, breadcrumbs, burrito/taco seasoning, salt/pepper
- Mix well with your hands or with a wooden spoon. I find it much easier using your hands to get all the ingredients combined.
- Drizzle the bottom of a baking dish with olive oil and empty meat mix into dish, smoothing down with wooden spoon or hands. You want to make sure you press the meat firmly into the dish as you do not want it to crumble too much when you go to serve it.
- Cover the dish with foil and pop it into the oven for 30 min. I always set a timer as I usually walk away and forget it!
- After 30 min, remove foil from the dish and baste the meatloaf with tomato sauce. I use a basting brush but you could use the back of a spoon. Also, you only want a thin layer of the sauce so that it will caramelise nicely on the top.
- Put dish back in the oven uncovered for another 30 min or until the top looks nicely coloured. You could leave it in longer but I like the meat to be quite tender and moist so I try not to over cook it.
- You can serve this however you like. I made rolls for lunch when it was fresh out of the oven, but we will be having the leftovers for dinner with steamed veggies. You could also have it with salad, or even on its own if meat is your kind of thing.