500g beef mince
500g sausage mince
1 medium brown onion
1 tablespoon olive oil
1 cup fresh breadcrumbs
1 tablespoon chopped fresh parsley
½ cup milk
Directions to Cook:
Preheat oven to 180°C.
Grease and line a 24cmx13cm loaf pan.
Heat oil in a small frypan and sauté finely diced onion until soft and transparent. Remove from heat and set aside. In a large mixing bowl, combine minces, breadcrumbs, egg, milk, onion and parsley and mix well. (Clean, dry hands are best for mixing).
Press mixture into loaf pan.
Cook loaf for 30-35 minutes. Drain juices and add glaze (see glazes under Variations below).
Bake for a further 40-45 minutes or until meatloaf is cooked through.
Remove from oven and slice into 1.5cm slices.
Serve meatloaf with crunchy potatoes, salad and fresh crusty bread or with steamed vegetables and gravy.
* Barbecue Glaze
Combine 2 tablespoons Barbecue Sauce with 1 tablespoon honey.
* Soy and Honey Glaze
Mix 2 tablespoons soy sauce with 2 tablespoons honey.
* Shepherd’s Pie Meatloaf
Combine 1/3 cup tomato sauce with 2 tablespoons Worcestershire Sauce and 1 tablespoon brown sugar. Follow instructions for basic meatloaf. Cook for 45 minutes then remove from oven and drain off juices. Pour over sauce, top with cooked, mashed potatoes and grated cheddar cheese and bake for a further 30 minutes.
* Scotch Egg Meatloaf (pictured below)
Boil 4 eggs for 10 minutes. Cool and peel.
Follow instructions for basic meatloaf. Push whole boiled eggs along the length of the meatloaf. Make sure eggs are completely covered in mince mix before baking. Cook and slice as per basic meatloaf.
* Vegetable Meatloaf
Sauté 1 small red capsicum (finely diced) with onion. Add 1 cup grated carrot and zucchini (excess moisture squeezed out) to meatloaf mix. Cook as per recipe instructions
* Mini Meatloaves
Grease a muffin pan and line with criss-crossed strips of baking paper. Put ¼ cup mince mixture into each muffin hole. Cook 10 minutes. Remove from oven and baste with glaze. Return to oven for 15 minutes. Remove from oven. Drain mini meatloaves on paper towel before serving.
TIP: Try meatloaf topped with ½ cup of Sweet and Sour Sauce, Satay Sauce or Plum Sauce (See Related Recipes).
Gluten Free Variation:
Substitute breadcrumbs with 1 cup cooked rice. Reduce milk to ¼ cup.
Life for us has been all about survival on a shoestring budget. I cook from scratch and don't buy prepackaged mixes of anything. I've learnt how to live on very basic (and cheap) staples. I've raised happy and healthy kids and I believe that good food is central to a good life!
The Economics of Eating App is now available for purchase!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.