Spicy Meatloaf

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    Spicy Meatloaf

    Spicy Meatloaf

    (312)
    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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    Reviews and Ratings
    Global Ratings:
    (312)

    Reviews in English (312)

    by
    192

    This recipe would be wonderful but for the cooking time. There's no way this is baked fully in 45 min.....2.5 lbs of meat was completely rare. I cooked it for 45 additional minutes at 350.  -  25 Nov 2011  (Review from Allrecipes USA and Canada)

    by
    160

    It's unfortunate to have to rate this pretty darned good meatloaf so poorly, but the fact that the cooking time is SO way off can neither be excused nor ignored. While he does mention that the meatloaf should reach a temperature of 160 degrees, a professional chef certainly ought to know that a 2-1/2 pound meatloaf would never cook through in 45 minutes, and this error could result in a very disappointing outcome for the inexperienced cook who trusts the recipe. The error should be corrected, as the recipe itself deserves a better rating - and the cooks who try this should be able to rely on the directions. As for the meatloaf itself, the "almost puree" of vegetables was novel for me, and I liked it. Not only are you getting some extra nutrients, but all these vegetables also contribute moisture and great flavor to the meatloaf. I'm not a fan of "Italian seasoning," so I just threw in a handful of fresh herbs - parsley, sage, thyme and oregano. I omitted the cayenne. I also skipped the glaze, which neither of us cares for. Cooking time will vary given the size and shape of your meatloaf, but my 2 pound loaf was cooked just right at 350 degrees for an hour and a half. (AR, if you correct the time and temp on this recipe, please raise my rating to four stars)  -  23 Jun 2012  (Review from Allrecipes USA and Canada)

    by
    128

    I made meat loaf last night, as someone stated the cooking time is off. more like Bake at 350°F for 1 hour 15 minutes  -  06 Jan 2012  (Review from Allrecipes USA and Canada)

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