MEATLOAF WITH BBQ GLAZE

SERVES 6

3 thick slices of bread 1 cup milk 700g (9-10) free-range pork and fennel sausages 500g ground beef 1 medium-sized onion, finely diced 1 large clove garlic, crushed 1 free-range egg, beaten 2 tbsp relish or tomato ketchup 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1 tsp dried oregano 1 tsp salt ½ tsp black pepper

BBQ glaze

1 cup tomato ketchup ½ cup apple cider vinegar 2 tbsp brown sugar 1-2 tbsp molasses 1 tbsp dry mustard powder Pinch cayenne (or more if you’d like the

meatloaf to be spicy) Preheat the oven to 180ºC. Line two 11.5cm x 7.5cm loaf tins with baking paper, leaving enough overhanging to allow you to lift out the meatloaf when it’s cooked.

Whizz the bread in a food processor (or finely chop it) to make 1 ½ cups of breadcrumbs. Put the breadcrumbs into a bowl and add the milk; set aside.

Squeeze the sausage meat out of the casings and into a large mixing bowl, then add the beef, onion, garlic, egg, relish or ketchup, mustard, Worcestershire sauce, oregano, salt, pepper and breadcrumbs in milk. Mix until well combined. Divide the mixture between the two prepared tins and bake on a rack above the middle of the oven for 45 minutes.

Meanwhile, make the BBQ glaze by mixing all of the ingredients together in a bowl. Reserve half of the glaze to cook with the meatloaf and place the other half in a small pot and reduce over a medium heat until it’s a thick and glossy sauce (to serve on the side). This will take about 10 minutes. Set aside.

When the meatloaf has been cooking for 45 minutes, lift the tins out of the oven and drain the liquid and fat. Return to the oven and cook for a further 10 minutes, then drain again. Spoon the reserved (uncooked) BBQ glaze over the meatloaf in the tins, then return them to the oven and cook for another 20 minutes.

When the meatloaf is cooked, leave to cool slightly in the tins, then lift onto a serving board. Cut into 1cm slices and serve with the reduced BBQ sauce. •