South­ern Glazed Meat­loaf

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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.

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