by Hannah Collins
We show you how to cook this classic family favourite so that it’s moist and juicy, and not dry and crumbly. Full of flavour and great as leftovers, you’ll be adding this recipe to your repertoire.
Prep time
20 minutes
Cook time
60 minutes
Equipment
Loaf tin
Sharp knife
Ingredients
1 tbsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups fresh breadcrumbs
500g beef mince regular
300g pork and veal mince
1 egg, lightly beaten
1 tbsp wholegrain mustard
2 tsp Worcestershire sauce
3/4 cup tomato sauce
2 tbsp brown sugar
Method
STEP 1
Preheat oven to 200°C/180°C fan-forced.
STEP 2
Grease a 9cm-deep, 9cm x 19cm (base) loaf pan.
STEP 3
Pack meatloaf mixture into the greased tin.
STEP 4
Place tin into the oven and bake for 1 hour or until meatloaf is browned and comes away from sides of pan.
STEP 5
Drain juices from pan. Set aside for 5 minutes.
STEP 6
Remove meatloaf from pan and cut into thick slices. Serve.
Should I cook my meatloaf covered or uncovered?
The meatloaf can be cooked uncovered. However, if you are concerned about it burning, you can cover the meatloaf with foil for the first 45 minutes and uncover it for the final 15 minutes to allow the meatloaf to brown on top.
How do you know if meatloaf is fully cooked?
Take the guesswork out of knowing when the meatloaf is cooked by testing it with a meat thermometer and cooking it until it has an internal temperature of 68°C.
Classic meatloaf
Tomato-topped meatloaf
Smoky Texan meatloaf subs
Roast dinner meatloaf
Nachos meatloaf
- Author: Hannah Collins
- Image credit: Guy Bailey & Andrew Young
- Publication: Taste.com.au
