Spicy Meatloaf

    Spicy Meatloaf

    18saves
    1hour15min


    173 people made this

    This meatloaf is full of diced carrot, celery, onion, capsicum, mushroom, garlic, cayenne and bread crumbs then topped with a glaze of peri peri and tomato sauce.

    Ingredients
    Serves: 10 

    • Meatloaf Ingredients
    • 1 carrot, coarsely diced
    • 1 stalk celery, coarsely diced
    • 1/2 onion, coarsely diced
    • 1/2 red capsicum, coarsely diced
    • 4 white button mushrooms, coarsely diced
    • 3 cloves garlic, coarsely diced
    • 1 1/4 kg minced beef
    • 1 tablespoon Worcestershire sauce
    • 1 egg, beaten
    • 1 teaspoon dried Italian herbs
    • 2 teaspoons salt
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon cayenne pepper
    • 1 cup plain bread crumbs
    • 1 teaspoon olive oil
    • Glaze Ingredients
    • 2 tablespoons brown sugar
    • 2 tablespoons tomato sauce
    • 2 tablespoons Dijon mustard
    • 1 dash peri peri sauce to taste

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Preheat the oven to 170 degrees C.
    2. Place the carrot, celery, onion, capsicum, mushrooms and garlic in a food processor then pulse until minced. Place the minced vegetables into a large mixing bowl then mix in mince, Worcestershire sauce and egg. Add Italian herbs, salt, black pepper and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. Gently mix in the crumbs with your fingertips until combined, about 1 minute.
    3. Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 10cm high by 15cm long.
    4. Bake in the preheated oven just until the meatloaf is hot, about 15 minutes. Meanwhile, in a small bowl, mix together brown sugar, tomato sauce, Dijon mustard and peri peri sauce. Stir until the brown sugar has dissolved.
    5. Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf then pull a little bit of glaze down the sides of the meatloaf. Return to oven then bake until no longer pink in the centre and glaze has baked into loaf, 30 to 35 more minutes.

    Chef John

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