Meatloaf with BBQ Sauce

meatloaf-with-bbq-sauce-2-editWhen I made the Meatloaf with BBQ Sauce, I didn’t have any Old Bay seasoning.  I can’t recall that I’ve ever seen this in South African shops.  I had to use fresh bay leaves, it made a huge difference to the flavour of the meatloaf.  I pulsed the fresh bay leaves together with the bread in a food processor.

When you use bay leaves fresh they are at their best after being allowed to wilt under the shade for a few days, there bitterness will be gone but the leaves still retain their aroma.

Ingredients:

1 Large onion
1 Greenpepper, seeded
1 kg Beef mince
1 clove Garlic, peeled and crushed
5 ml (1 teasp) Old Bay seasoning or 2 fresh bay leaves crushed
10 ml (2 teasp) Worcestershire Sauce
100 g Breadcrumbs
5 ml (1 teasp) Sea Salt
5 ml (1 teasp) Freshly ground black pepper
2 large Eggs
150 g Cheese of your choice
Sauce:
100 ml BBQ Sauce
50 ml Tomato Sauce
 dash Tobasco Sauce or Chilli Sauce

Method:

  1. Pre-heat your oven to 160’C.
  2. To make your sauce, combine the BBQ sauce and ketchup with a few drops each of Tabasco and chilli sauce, then set aside.
  3. Finely dice the onion, pepper and carrot, then put into a large bowl with all the mince, the garlic, bay, Worcestershire sauce, breadcrumbs, salt and pepper.
  4. Beat the eggs and add to the mixture, then use your hands to scrunch and mix it all together. Grate in half the cheese (if using), and scrunch to combine.
  5. Remove the mixture to a clean work surface and shape into a rectangular loaf (roughly 25cm in length). Using the handle of a wooden spoon, make four diagonal indents (roughly 1cm deep) into the top of the loaf at 3cm intervals, then pour over half the sauce.
  6. Place the meatloaf on a big piece of tin foil or in an old roasting tray.  Cover with the lid and cook for 1 hour to 1 hour 15 minutes, or until cooked through.
  7. Grate and sprinkle over the remaining cheese (if using), and continue cooking for a minute or so with the lid on, until melted. Remove to a board to rest for around 10 minutes, then slice it up and serve drizzled with the remaining sauce.

Source:  jamieoliver.com

 

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