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.