Meatloaf with caramelised onion

SERVES 8 MAKES 2 MEATLOAVES OR 1 MEATLOAF AND 1 JUMBO BEEF BURGERS (SEE OPPOSITE PAGE) PREP AND COOK TIME 1 HOUR ½ cup (125ml) milk

6 slices white bread

1.5kg beef mince

2 eggs

⅓ cup (95g) tomato sauce 2 medium (240g) carrots, grated finely

4 cloves garlic, crushed 2 tablespoons barbecue sauce 200g tomato medley, halved 2 tablespoons fresh basil leaves

POTATO WEDGES

4 medium (800g) Dutch cream potatoes 2 tablespoons extra virgin olive oil

CARAMELISED ONION

2 tablespoons extra virgin olive oil 5 medium (1kg) brown onions, sliced 1 teaspoon sea salt flakes

1 Preheat oven to 200°C (180°C fan-forced). Lightly oil an 11cm x 19cm loaf pan; line base and sides with baking paper.

2 Meanwhile, pour milk over bread in a large bowl; stand for 3 minutes or until milk is absorbed. Add beef, eggs, ¼ cup of the tomato sauce, carrot and garlic to bowl; season well. Mix with hands until well combined. Press half the mixture into pan. Refrigerate remaining mixture, covered, for Jumbo Beef Burgers, for up to 2 days or freeze for up to 2 months.

3 Bake the meatloaf for 30 minutes.

Drain the juices from the pan; transfer the meatloaf to a baking paper-lined oven tray. Brush all over with combined remaining tomato sauce and barbecue sauce. Bake for a further 10 minutes or until browned and just cooked through.

4 POTATO WEDGES Meanwhile, scrub potatoes well. Cut in half lengthways, then cut each half into three wedges. Place potatoes on a baking paper-lined oven tray. Drizzle with oil; season. Roast for 40 minutes or until browned and tender.

5 CARAMELISED ONION Meanwhile, heat the oil in a large frying pan over medium heat; cook the onion and salt, stirring occasionally, for about 20 minutes or until soft and browned. Transfer half the onion mixture to a bowl; cover, refrigerate for the Jumbo Beef Burgers.

6 Serve the meatloaf with Caramelised Onion, Potato Wedges, tomato medley and basil. Suitable to freeze. Not suitable to microwave.