Recipes
Meatloaf
Ingredients
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For the meatloaf:
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1 tbsp vegetable oil
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1 large onion, finely diced
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2 cloves garlic, crushed (or 1 tsp roasted garlic paste)
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900g beef mince (10% fat)
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100g breadcrumbs (we used leftover American-style biscuits in our video)
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2 medium eggs
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2 tsp American-style yellow mustard
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2 tbsp tomato ponzu (or Lea & Perrins)
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100ml root beer (or Dr Pepper, cola, or water)
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Salt and black pepper
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For the glaze:
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4 tbsp ketchup
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4 tbsp dark soy sauce
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4 tbsp dark brown sugar
Method
Prepare the onions: Heat the vegetable oil in a frying pan over medium heat. Add the diced onions, a splash of root beer (or alternative), and cook gently until softened but not browned (about 8 minutes). Stir in the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
Mix the meatloaf: In a large mixing bowl, combine the beef mince, softened onions, garlic, eggs, mustard, tomato ponzu (or Lea & Perrins), salt, and pepper. Mix well with your hands until fully combined (don’t overwork it).
Prepare the tin: Line a 2lb (900g) loaf tin with greaseproof paper. Press the mixture firmly into the tin, making sure to get into all the corners and avoiding air pockets.
Make the glaze: In a small bowl, mix the ketchup, soy sauce, and brown sugar until smooth. Spread evenly over the top of the meatloaf.
Bake: Preheat the oven to 160°C (fan 140°C/gas mark 3). Bake for about 1 hour 20 minutes, or until a probe thermometer reads 75°C in the centre.
Rest and serve: Let the meatloaf rest for 10 minutes before slicing. Drain off excess juice and fat. Slice and serve with mashed potatoes, rice, and steamed vegetables, or enjoy in a sandwich. For an easy sauce, gently stir the excess juice and fat together to emulsify and pour over the top.
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