Meat­loaf with caramelised onion

Australian Women’s Weekly NZ - - CONTENTS -

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.

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