No-Fuss Beef Meatloaf with a Tangy Glaze
A classic, no-fail recipe that delivers hearty flavour in every slice.
Equipment
- Bakine Tray
Ingredients
Meatloaf:
- 1 medium onion, finely chopped
- 2 cloves galic, finely chopped
- 500g lean beef mince
- 1 medium free-range egg
- 75g fresh breadcrumbs
- 75ml milk
- 1 tbsp Worcestersire sauce
- 1 tbsp freshly chopped italian parley
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme leaves
Glaze:
- 125ml tomato ketchup
- 1 tsp Tobasco sauce
Additional:
- olive oil extra virgin
- nonstick sprag e.g. Spray & Cook
Instructions
Preheat the oven to 170°C (338°F)
- In a large mixing bowl, combine all meatloaf ingredients.
- Use your hands to mix everything thoroughly until well combined.
- Lightly grease a baking tray with nonstick spray and drizzle with a little olive oil.
- Transfer the mince mixture to the tray and shape it into a loaf.
- Bake in the preheated oven for 45 minutes.
- While baking, mix the ketchup and Tabasco to form the glaze.
- fter 45 minutes, brush the glaze generously over the meatloaf.
- Return to the oven and bake for an additional 15 minutes or until cooked through.
- Let the meatloaf rest for 5 minutes before slicing and serving.