A family favourite, this recipe features a delicious sticky tomato glaze and it's the right amount of tender and juicy!
Serves 4–6
1 hr 20 mins
Ingredients
- 2 tbs extra virgin olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 2 long red chillies, finely chopped (seeds removed for less heat), plus extra to garnish
- 1 tbs thyme leaves, chopped
- 1 tsp crushed fennel seeds
- 100g drained semi-dried tomatoes, finely chopped
- 50g panko breadcrumbs
- ¹⁄³ cup milk
- 2 eggs
- 500g beef mince (not extra lean)
- 500g pork mince (not extra lean)
- Basil leaves to garnish
Tomato glaze
- ²⁄³ cup tomato ketchup
- 2 tbs tomato paste
- 2 tbs brown sugar
- 1 tsp each onion powder and garlic powder
Method
1
Preheat the oven to 240°C (220°C fan-forced). Heat the oil in a pan over medium heat. Add the onion and cook for 3–4 minutes until softened. Then add the garlic, chillies, thyme and fennel seeds and cook for 1–2 minutes until fragrant. Remove from the heat and set aside to cool completely.
2
Place the breadcrumbs and milk in a large bowl and combine to soak. Add the onion mixture, egg, semi-dried tomatoes, minces, 2 teaspoons of salt and 1 teaspoon of pepper and mix well to combine. Place into a loaf pan lined with baking paper or plastic wrap. Compress down. Invert and unmould onto a baking tray lined with baking paper and use the paper to help you edge out the meatloaf, so the shape resembles the loaf pan. Place in oven and roast for 25 minutes.
3
Meanwhile, for the glaze, combine all ingredients in a saucepan and bring to a simmer for 2 minutes.
4
After the meatloaf has cooked for 25 minutes reduce oven to 200°C (180°C fan-forced). Brush half the sauce over the meatloaf. Continue cooking for another 45 minutes, brushing with the remaining glaze halfway.
5
Remove and rest for 10 minutes. Slice the meatloaf and scatter with basil and fresh sliced chilli to serve.
