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Family Meatloaf with Tomato Glaze
Beef and pork mince baked into a loaf with a sticky tomato glaze brushed on twice. Ten minutes of work, an hour in the oven, and the leftovers make better sandwiches than the dinner did.
Serves 6Prep 15 minCook 60 minBeef
Containsdairy · egg · gluten · fish
Protein 25%Carbs 15%Fat 60%
About 552 kcal a serve — 34 g protein, 20 g carbs, 37 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Soak the breadcrumbs in milk
SoakSoak the breadcrumbs in the milk for five minutes until they are a paste. This is what keeps a meatloaf moist, and skipping it is why a dry one is dry.
In the small bowlSoak →
5 min
Mix with your hands, lightly
MixCombine both minces, the onion, garlic, carrot, eggs, Worcestershire, oregano, salt and the soaked crumbs. Mix with your hands until just combined — working it hard makes the texture bouncy and tight.
In the big bowlMix →
5 min
Stir the glaze together
GlazeStir the tomato sauce, brown sugar and mustard together for the glaze.
In the small bowlGlaze →
2 min
Shape free-standing, glaze twice
BakeShape into a loaf on a lined tray rather than pressing it into a tin — a free-standing loaf browns on all sides and drains its own fat. Brush with half the glaze, bake at 180C for 40 minutes, brush with the rest and give it 20 minutes more.
60 min
Rest before slicing
RestRest it ten minutes before slicing or it falls apart on the knife.
10 min
Cook's noteMashed potato and something green. Cold slices in a sandwich with the coleslaw from this batch is the real reason to make a big one.
Estimated per serve
552 kcal · 34 g protein · 20 g carbs · 37 g fatestimates, within ~10%
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