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Monday, 16 May 2016

Baking Meatloaf in a Jiffy

There are loads of recipes for meatloaf out there and it certainly isn't rocket science to bake one, but today's meatloaf is truly delicious as it comes flavoured with traditional Italian herbs. It is not as spicy as I usually make my meats and I sometimes add a bit of chilies or garlic, but it is truly delicious as is. This one is comfort food at its best.

I start with what is essentially an optional step by boiling three eggs. Place the eggs in cold water and bring to the boil on the stove top. I want to put these eggs inside my meatloaf. This is OPTIONAL.

Place roughly a kilogram minced meat in a mixing bowl and crumb one slice of bread into the bowl.

This is what it should look like more or less.

Roughly beat 1 egg and add it to the bowl.

Add half a cup (125 ml) sour milk/amasi.

Add half a cup (125 ml) tomato sauce. I use hot sauce that I mix myself.
For the hot sauce, fry crushed garlic and ginger in a little oil. Add 4 litres tomato sauce and 2 litres chilies sauce. Bring to the boil and allow to simmer for about ten minutes. Cool down and return the bottles. It lasts for months and is a perfect condiment.

Add a finely chopped onion.

Add basil, thyme and oregano. If you don't have fresh herbs you can use 5 ml (1 teaspoon) each dried herbs.

Add 15 ml (3 teaspoons) soy sauce. Add salt and pepper to taste.

Mix everything together.

Prepare a bread tin with non-stick spray. Put 1/3 of the meat into the bottom of the tin. Put your three eggs in a row down the center of the meat.

Cover the eggs with the remaining meat.

Bake for about 50 minutes in a preheated oven at 200°C.

Pour off any excess fat that may have been in the meat.

Loosen the sides and turn out on a plate.

See how lovely it looks with the eggs inside?

I recommend serving it with fresh salads. What is your perfect accompaniment?

Marietjie Uys (Miekie) is a published author. You can buy her books here:You can purchase Designs By Miekie 1 here.
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