Author Type: Chef
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serves: 4
1kg Beef mince
2 slices white toast bread, crusts removed
1 cup milk
1 onion, finely chopped
2 tsp oil
¾ cup chopped flat-leaf parsley Glaze
½ cup tomato sauce
? cup balsamic vinegar
? cup Worcestershire sauce
? cup brown sugar
Salsa
½ small red onion, finely chopped red pimento (sold in jars), chopped basil leaves
1. Place the mince in a large mixing bowl. Tear the bread into pieces, place in a bowl and pour over
the milk. Set it aside for a few minutes until it absorbs most of the liquid. Mix it with a fork. Preheat
oven to moderate 180ºC.
2. Cook the onion in the oil until just softened. Add the onion, bread mixture and parsley to the
mince then season with salt and pepper. Using your hands, bring the mixture together and mix until
combined.
3. Divide the mixture into 2 portions and place each onto a sheet of foil, topped with a sheet of
baking paper (about 40cm long). Shape each portion into an oval. Bring paper and foil up to secure.
Place each meatloaf onto a baking tray and cook for 30 minutes.
4. Carefully open the foil (be mindful of the steam) and pour off the liquid that has gathered. Brush
each meatloaf liberally with the glaze. Return meatloaves to the oven and cook at 200ºC for a further
20 minutes. Stand for 5 minutes before serving. To serve hot, slice the meatloaf in thickish slices.
When it’s cold, the slices can be cut thinner.
To make the Glaze: Combine all of the ingredients in a small saucepan, cook over a medium heat for
about 5 minutes or until slightly thickened.
To make the Salsa: Chop the onion and the red pimento finely. Drizzle with a little olive oil Add a few
torn basil leaves.
by Hausmann Communications on behalf of Meat & Livestock Australia
http://www.mla.com.au/default.htm
March 2009