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) Agria 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.