Since I was a child my mother used to make delicious meat loaf for special occasions on Sundays when some family visited from far away. And I used to absolutely love it! I just couldn't wait for it to come out of the oven and to be on the table. Even the next day we enjoyed it if there was some left over. A few christmas seasons ago, we were looking after people's house while they were overseas and for that christmas we decided to make meat loaf again, my husband's recipe. Now I share this devine recipe with you, especially in this cold winter months lying ahead, this is a nice meat loaf recipe to make and get the house warm with the stove on! Enjoy this with rice, pumpkin tart or green beans with silvered almonds.
Welcome to Smoking Chimney, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website, https://iwanrossdigital.co.za, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.
MEAT LOAF:Put the vegetables into a food processor and pulse until very finely chopped, scraping down the bowl several times with a spatula.
2
Melt the butter with the oil and garlic in a large frying pan.
3
Add the vegetable mixture and cook over a medium heat, stirring frequently, for about 10 minutes, until most of the moisture has evaporated and the mixture is lightly caramelized.
4
Remove the pan from the heat and stir in the thyme, rosemary, Worcestershire sauce, tomato sauce(ketchup) and cayenne pepper.
5
Leave to cool to room temperature.
6
Preheat the oven to 160° Celsius .
7
Lightly brush a shallow roasting tin with olive oil.
8
Put the beef into a large bowl and gently break it up with your fingertips.
9
Add the cooled vegetable mixture, salt, pepper and eggs and mix gently with your fingers for just 30 seconds.
10
Add the breadcrumbs and continue to mix until combined.
11
The less you work the meat, the better the texture of the meatloaf.
12
Put the meatloaf in the centre of the prepared roasting tin, dampen your hands with cold water and shape it into a loaf of about 15 cm wide by 10 cm high.
13
Dampen your hands again and smooth the surface.
14
Bake int the centre of the preheated oven for about 30 minutes.
15
Meanwhile make the glaze.
16
GLAZE:Whisk together the brown sugar, ketchup(tomato sauce), mustard and a pinch or two of salt in a small bowl.
17
ASSEMBLING AND FURTHER BAKING:Remove the meatloaf from the oven and spread the glaze evenly over the top with a spoon and spread some down the sides as well.
18
Return it to the oven and bake further for 35-45 minutes.
