Southern Glazed Meatloaf
SERVES 6 PREP 20 minutes + soaking COOK 55 minutes COST $3.40 a serve
+ SERVING SUGGESTION Combine 2 cups shredded red cabbage, 1 cup shredded carrot, 1 shredded green-skinned apple, ½ cup snow peas sprouts, ¼ cup mung bean sprouts and ½ cup French salad dressing in a bowl.
2 slices white bread, crusts removed ¼ cup milk
750g beef mince
¼ teaspoon cayenne pepper 2 tablespoons chopped parsley 1 onion, finely grated
1 carrot, finely grated
2 eggs, at room temperature
½ cup grated tasty cheese 2 tablespoons smoky barbecue sauce,
plus ¾ cup extra
¾ cup freshly squeezed orange juice ¼ cup firmly packed brown sugar Oven-baked potato chips, to serve
Preheat oven to 180ºC/ 160ºC fan-forced. Grease and line a 21cm x 11cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
Place bread and milk in a large bowl; stand for 5 minutes to soak. Add mince, pepper, parsley, onion, carrot, eggs, cheese and barbecue sauce to bread mixture; mix well. Transfer to prepared pan; level surface. Cover with foil; bake for 40 minutes.
Meanwhile, combine extra barbecue sauce, juice and sugar in a small saucepan; cook and stir over low heat for 2 minutes or until sugar dissolves. Increase heat; simmer for 3 minutes or until mixture reduces slightly.
Increase oven temperature to 200ºC/ 180ºC fan-forced. Drain excess pan juices from meatloaf into sauce mixture; stir to combine. Brush meatloaf with three-quarters of the sauce. Bake meatloaf, uncovered, for a further 15 minutes or until cooked and glazed. Slice meatloaf. Serve with potato chips, coleslaw (see tip) and remaining sauce.