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Yummy Meatloaf
This is an easy dish to make after work. You can mix it the night before, keep it in the fridge and just pop it in the oven when you get home.
"Keep longer in oven for a delicious crust"
Ingredients
4 slices of bread
1 carrot
1 onion
2 cloves garlic
8 button mushrooms, sliced
½ kg of minced meat
½ cup tomato sauce
2 tsp mustard
1 egg + 1 egg yolk
Seasonings:
1 tsp each of salt, pepper, paprika, brown sugar, cumin and olive oil
Meatloaf Glaze:
¼ cup tomato sauce
2 Tbs barbecue sauce
1 Tbs mustard
1 tsp brown sugar
1 carrot
1 onion
2 cloves garlic
8 button mushrooms, sliced
½ kg of minced meat
½ cup tomato sauce
2 tsp mustard
1 egg + 1 egg yolk
Seasonings:
1 tsp each of salt, pepper, paprika, brown sugar, cumin and olive oil
Meatloaf Glaze:
¼ cup tomato sauce
2 Tbs barbecue sauce
1 Tbs mustard
1 tsp brown sugar
Serves...
4 - 5
Seriously tasty and filling
Method
In a food processor blitz bread, carrot, onion and garlic.
Transfer blitzed ingredients into a bowl and mix evenly with minced meat, mushrooms, seasonings, ketchup, mustard and eggs.
Use hands to press mix into a loaf pan. Brush the top of the loaf with a bit of egg.
Preheat your oven at 200°C and bake for 45 minutes. If you like a crunchier crust, add an extra 10 minutes to baking time. Just check regularly so you don't burn it.
Rest meatloaf for 15 minutes before slicing. This is so that all the juices will flow back into the meat making it succulent.
The trick for making your meatloaf super tasty is to do a savoury glaze that you spread on top that finishes it off. You can experiment a little on the glaze as long as it contains tomato ketchup.
Meatloaf Glaze:
Mix all together and spread it on the meatloaf before serving.
Transfer blitzed ingredients into a bowl and mix evenly with minced meat, mushrooms, seasonings, ketchup, mustard and eggs.
Use hands to press mix into a loaf pan. Brush the top of the loaf with a bit of egg.
Preheat your oven at 200°C and bake for 45 minutes. If you like a crunchier crust, add an extra 10 minutes to baking time. Just check regularly so you don't burn it.
Rest meatloaf for 15 minutes before slicing. This is so that all the juices will flow back into the meat making it succulent.
The trick for making your meatloaf super tasty is to do a savoury glaze that you spread on top that finishes it off. You can experiment a little on the glaze as long as it contains tomato ketchup.
Meatloaf Glaze:
Mix all together and spread it on the meatloaf before serving.
Foodster's Verdict
Yummy Meatloaf
Difficulty
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Latest Comments
Sorry, it should be 11 am to 1 am, changed already.
By Farah on 2012 May 06
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
are you sure that their operation hour from 11am to 1pm?
By Mohd Azuan Ishak on 2012 May 05
From the entry 'Strawberry Fields'.
From the entry 'Strawberry Fields'.
mm55, they've been around for more than 30 years, so I think they perfected the sambal recipe already....
By Farah on 2012 Apr 17
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
i would say the best malay nasi ayam,addictive sambal
By mm55 on 2012 Apr 13
From the entry 'Nasi Ayam Pak Mal'.
From the entry 'Nasi Ayam Pak Mal'.
Thanks for the suggestion, Angie. We actually know someone who makes really good sugee cake. Will definitely consider it for the future.
By Farah on 2012 Apr 08
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Its the kuih keria pict rite Vini? Check out our Street Food at Home show coming soon beb. Riz and Aly making it from scratch.
By Adly on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
This list is superb i can die just salivating on the pictures! Argh!!!
By Vini Balan on 2012 Apr 06
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
From the entry 'Foodsters' Favourite 50 (2011 edition)'.
Sorry to hear that she has passed on. But her food still lives on. The patin and ulam daun gajus with sambal is still gud.
By Adly on 2012 Apr 05
From the entry 'Gerai Kak Mek Afidah'.
From the entry 'Gerai Kak Mek Afidah'.
I would love to have a step by step video lesson on how to make a really good Eurasian style Sugee cake. I cannot find one on the internet yet.
By Angie Wheatley on 2012 Apr 02
From the entry 'Pandan Butter Cake'.
From the entry 'Pandan Butter Cake'.
Babe_KL...ok will try Wong Poh one of these days...butter crab sounds yummy
By Farah on 2012 Apr 02
From the entry 'Top 5 Seafood Joints in PJ'.
From the entry 'Top 5 Seafood Joints in PJ'.
am going to try this today. i know the chef-in-residence recipe never fails.
by Riz Ainuddin November 16, 2009 2:31PM
I made this on Friday night with some variations, it turned out pretty well, moist and tasty. I used minced chicken, a whole can of button mushrooms chopped, added in a stick of celery finely chopped, doubled up the cumin and used oregano for additional flavour.
Finally, I baked it 190C for 60 minutes.
Oh yes, I had made some BBQ sauce earlier so I used that for the glaze.
Thank you to the chef-in-residence for adding another recipe to my box
by lyminn August 24, 2009 2:18AM
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