Tasty Meatloaf

Hi, thought I would add this Meatloaf with a sweet BBQ sauce, delicious hot or cold. The BBQ sauce you can buy ready made but making your own is so much more satisfying.

Preparation time is only 30 to 40 minutes and cooking time 45 minutes at 180 C.

Ingredients.

  • 400 g. Mince beef , try to get lean with less than 20% fat.
  • Ground black pepper 4 or 5 turns with the grinder.
  • Ground sea salt 4 or 5 turns with grinder.
  • Dried Basil 1 tsp.
  • Dried Parsley half tsp.
  • Dried Thyme 1 tsp.
  • Dried Oregano half tsp.
  • Liquid smoke 1 tsp.
  • Worcestershire sauce 2 tsp.
  • Fresh quarter large onion.
  • 1 Fresh Large garlic.
  • 3 medium sized mushrooms.
  • Handful of golden bought dried breadcrumbs.
  • 1 small egg.
  • 1 Tbsp. Extra virgin Olive oil.
  • BBQ sauce. Your own preference to quantity.

Firstly finely chop the onion and mushrooms, mince the garlic using a crusher if you have one, or chop finely or use fork method which is in the Garlic Page.

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Add the olive oil into a pre-heated pan, with the onion, garlic, mushroom and all the dried ingredients. Warm just for a couple of minutes stirring in the pan to bring out the flavours.

Place the mince into a bowl with the egg, liquid smoke and Worcestershire sauce. Take the ingredient’s from the pan, when cooled after a few minutes add to the bowl.

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Mix together thoroughly in the bowl using your hands, form into a ball for ease.

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Take the mince and place into the tins ensuring it is pressed firmly down and to the corners, I find using the back of a spoon useful for this. Cover with foil and place into the middle of a pre-heated oven at 180 C. ( Size of tins used. 15 x 8 cm. Depth 4.5 cm ).

After being in the oven for 20 minutes take the foil away to allow to brown for a further 15 minutes. When browned take out of the oven and safely drain the excesses fat away and turn out onto a non stick tray so the browned top is facing down.

Pour over the BBQ sauce covering the top allowing to run down the sides. Place back in the oven for a further 10 minutes.

When the glaze looks a little shiny and starting to bubble take out of the oven, check the temperature in the centre. Slice and serve.



I’ve found this type of thermometer very good with C and F setting, prong easily wiped clean and reasonable price.

 

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