Meatloaf with BBQ Sauce
When 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.
|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|
|5 ml (1 teasp)||Sea Salt|
|5 ml (1 teasp)||Freshly ground black pepper|
|150 g||Cheese of your choice|
|100 ml||BBQ Sauce|
|50 ml||Tomato Sauce|
|dash||Tobasco Sauce or Chilli Sauce|
- Pre-heat your oven to 160’C.
- To make your sauce, combine the BBQ sauce and ketchup with a few drops each of Tabasco and chilli sauce, then set aside.
- 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.
- 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.
- 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.
- 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.
- 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.