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 garlic, 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 parsley
- 1 tbsp fresh oregano
- 1 tbsp fresh thyme leaves
Glaze:
- 125ml tomato ketchup
- 1 tsp Tobasco sauce
Additional:
- olive oil extra virgin
- nonstick spray e.g. Spray & Cook
Instructions
Preheat the oven to 170°C (338°F)
- In a large mixing bowl, combine the beef mince, onion, garlic, egg, breadcrumbs, milk, Worcestershire sauce, parsley, oregano, thyme, salt, and pepper.
- Using clean hands, gently mix until everything is just combined—be careful not to overwork the mixture.
- Lightly grease a baking tray with nonstick spray and drizzle with a touch of olive oil.
- Shape the mince mixture into a loaf on the prepared tray.
- Bake in the preheated oven for 45 minutes.
- While the meatloaf bakes, whisk together the tomato ketchup and Tabasco sauce to create the glaze.
- After 45 minutes, remove the meatloaf from the oven and brush the glaze evenly over the top.
- Return to the oven and bake for an additional 15 minutes or until cooked through.
- Allow the meatloaf to rest for 5 minutes before slicing. Serve warm, and enjoy every bite.
