Meatloaf
Ingredients
1 kg veal mince (or beef mince)
2 slices white bread, (toast thickness), crusts removed
1 cup milk
1 onion, finely chopped
2 tsp oil
3/4 cup chopped flat-leaf parsley
Glaze
1/2 cup tomato sauce
1/3 cup balsamic vinegar
1/3 cup Worcestershire sauce
1/3 cup brown sugar
Salsa
1 small red onion, finely chopped
red pimento (sold in jars), chopped
basil leaves
Method
Place the mince in a large mixing bowl. Tear the bread into pieces, place in a bowl, and pour over the milk. Set it aside for a few minutes until it absorbs most of the liquid. Mix it with a fork.
Preheat oven to moderate 180ºC.
Cook the onion in the oil until just softened. Add the onion, bread mixture and parsley to the mince, season with salt and pepper.
Using your hand bring the mixture together and mix until combined.
Divide the mixture into 2 portions, place each onto a sheet of foil, topped with a sheet of baking paper (about 40cm long). Shape each portion into an oval. Bring paper and foil up to secure. Place each meatloaf onto a baking tray.
Cook for 30 minutes.
Carefully open the foil, (be mindful of the steam), pour off the liquid that has gathered. Brush each meatloaf liberally with the glaze.
Return meatloaves to the oven and cook at 200ºC for a further 20 minutes.
Stand for 5 minutes before serving. To serve hot, slice the meatloaf in thickish slices. When it’s cold the slices can be cut thinner.
To make the Glaze: Combine all of the ingredients in a small saucepan, cook over a medium heat for about 5 minutes or until slightly thickened.
To make the Salsa: Chop the onion and the red pimento finely. Drizzle with a little olive oil Add a few torn basil leaves.
This recipe is courtesy of The Main Meal |