Mum's Meatloaf

    (2)
    1 hour 40 minutes

    I took this recipe with me when I moved out of home. Mum use to make it for my family for dinner - excellent winter warmer. Serve with creamy garlic mashed potatoes.


    Victoria, Australia
    17 people made this

    Ingredients
    Serves: 4 

    • For the meatloaf
    • 1/4 diced onion
    • 1 teaspoon butter/margarine
    • 500g beef mince
    • 100g pork mince
    • 1 egg
    • 2 tablespoons mixed herbs
    • 1 tablespoon tomato sauce
    • 1/4 teaspoon Masterfoods bottled chilli
    • 2 tablespoons Worcestershire sauce
    • 1 - 2 cups dry bread crumbs
    • salt and pepper to taste
    • For the glaze/sauce
    • 3 tablespoons soy sauce
    • 3 tablespoons BBQ sauce
    • 3 tablespoons tomato sauce
    • 3 tablespoons brown sugar

    Directions
    Preparation:40min  ›  Cook:1hour  ›  Ready in:1hour40min 

    1. Dice onion and put into a large microwaveable mixing bowl. Add butter and cook on high for 2 mins until onion is translucent. Add mince, and all other meatloaf ingredients.
    2. With clean hands mix the mixture together and slowly add the dry bread crumbs. Keep adding them til the mixture is firm but still sticky/moist. Cover mixture with glad-wrap and place in fridge for a minimum of 30 mins - longer the better.
    3. Mix all the sauce ingredients together in a jug or bowl.
    4. Transfer mixture to a lightly greased bread tin and bake in oven at 200 degrees C for approx 1 hour - check after 30 minutes and drain any fats/oils that have come to the surface.
    5. 10 minutes prior to finishing (at 50 minutes) turn the meatloaf out onto a baking tray, and pour over the glaze/sauce and return to the oven for the final 10 minutes.
    6. Allow to stand for 5 minutes before slicing and serving.
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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (2)

    1

    This is an all time favorite of my partner, everyone comments on the sauce and how moist it is  -  04 Feb 2012

    young-lass
    0

    We absolutely enjoyed this recipe. Made triple the size and froze in parts, Texture and firmness and taste were great  -  21 May 2015

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