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  • Writer's pictureSuzanne Sng

Magnificent meatloaf




I’ve never had meatloaf in my life and it is the last thing I would even think about making, given its reputation for being stodgy. But this turned out to an impressive hunk of minced meat, firm and tasty, coated in a sweet-savoury glaze.


Serves 8


Ingredients

For the meatloaf

  • 2 tablespoons extra-virgin olive oil, plus more for greasing

  • 1 large yellow onion, finely chopped

  • 5 large garlic cloves, minced

  • 2 tablespoons tomato paste

  • 3 slices white sandwich bread, torn into small pieces

  • ⅔ cup milk

  • 3 large eggs

  • 1/4 cup coarsely chopped fresh flatleaf or curly parsley

  • 2 tablespoons kosher salt

  • 1 teaspoon black pepper

  • 1 teaspoon dried thyme

  • 750 grams minced beef

  • 750 grams minced pork


For the glaze

  • 1/2 cup ketchup

  • 1/2 cup Bull-Dog Tonkatsu Sauce


Heat oven to 175 degrees Celsius and line a rimmed baking sheet with parchment paper.


Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes.


Add garlic and cook, stirring, until fragrant, about 2 minutes.


Stir in tomato paste until well combined; let cool.


In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended.


Add the minced meat and mix gently to combine, being careful not to overwork the meat. Divide mixture into two equal portions and shape each into a rectangular loaf.


You can freeze one for later. Just defrost overnight and bake as below.


To make the glaze, in a small bowl, whisk together ketchup and tonkatsu sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and cooked through, about 45 to 55 minutes. Rest for 15 minutes before slicing and serving.


Leftover slices can be crisped in a frying pan and served with a salad or tucked into a sandwich.


Recipe adapted from The New York Times.

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