MEAT LOAF

Move! - - RECIPES -

Serves: 4 IN­GRE­DI­ENTS

■ 250ml (1 cup) tomato sauce

■ 65ml (¼ cup) Worces­ter­shire sauce

■ 45ml (3 tablespoons) brown sugar

■ 10ml (2 teaspoons) soy sauce

■ 2 slices fresh bread

■ 250ml (½ cup) milk

■ 1 onion, grated

■ 5ml (1 tea­spoon) minced gar­lic

■ 65ml (¼ cup) chopped pars­ley

■ 1 ta­ble­spoon dry mus­tard

■ 2 ta­ble­spoon fresh thyme

■ Salt and freshly ground black pep­per

■ 3 large eggs

■ 500g minced beef

■ 500g minced ostrich

■ 6 slices streaky bacon

IN­STRUC­TIONS For the tomato sauce glaze:

Mix to­gether tomato sauce, Worces­ter­shire sauce, brown sugar and soy sauce in a medium bowl. Set aside. Pour milk over the bread, in a small bowl, let it sit for 5 min­utes.

For the meat loaf: Pre­heat oven to 200°C. Com­bine onion, gar­lic, pars­ley, mus­tard, thyme, eggs, salt and pep­per in a large bowl.

Add eggs, bread, minced meat and 1/3 cup of the tomato sauce glaze, toss gen­tly with your hands, it should be soft but hold it’s shape.

Line a bak­ing sheet with foil. Trans­fer the meat mix­ture onto the pre­pared pan, form into a 40cm x 15cm loaf, coat with 1/3 cup of the glaze.

Com­bine onion rings with 2 tablespoons of the glaze in a small bowl. Spread the coated onions over the top of the meat loaf. Place the thyme sprigs over the onions and twist the bacon slices in di­ag­o­nals over the thyme.

Pull up foil to cover meat loaf lightly. Bake for 30 min­utes. Re­duce oven tem­per­a­ture to 180°C, un­cover the foil, bake for a fur­ther 30 min­utes.

Re­move from oven, al­low to rest 15 min­utes be­fore serv­ing. Serve with re­main­ing tomato sauce.

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