Meatloaf with Tomato Glaze
Tender beef and pork meatloaf topped with a sweet, tangy tomato sauce glaze. A classic Australian family dinner, perfect hot or cold.
- Prep
- 20 min
- Cook
- 55 min
- Total
- 75 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •baking tray
- •large mixing bowl
- •small bowl
- •baking paper
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 24 g
- carbs
- 19 g
- fibre
- 1 g
- protein
- 29 g
- calories
- 410 kcal
Instructions
- 1
Preheat your oven to 180C and line a flat baking tray with baking paper.
- 2
Combine the breadcrumbs and milk in a small bowl, letting them soak for five minutes.
- 3
Add the beef mince, pork mince, onion, garlic, egg, parsley, soaked breadcrumbs, salt, pepper, and one tablespoon of Worcestershire sauce to a large bowl.
- 4
Mix the ingredients gently with your hands until just combined, taking care not to overwork the meat.
- 5
Shape the mixture into an even oval loaf directly onto the prepared baking tray.
- 6
Mix the tomato sauce, brown sugar, Dijon mustard, and remaining Worcestershire sauce in a small bowl to make the glaze.
- 7
Brush half of the tomato glaze evenly over the top and sides of the meatloaf.
- 8
Bake in the oven for 40 minutes until firm and lightly browned.
- 9
Spoon the remaining glaze over the loaf and bake for another 15 minutes until glossy and cooked through.
- 10
Rest the meatloaf for 10 minutes before slicing into thick pieces.
Chef's tips
Do not pack the meat mixture too tightly when shaping or the texture will turn dense. If you have time, grate the onion instead of chopping so it melts seamlessly into the loaf. Resting is crucial to stop the slices from crumbling when carved.
Ingredient substitutions
- pork mince → an equal amount of additional beef mince
- dried breadcrumbs → gluten-free breadcrumbs or rolled oats
- full-cream milk → water or unsweetened plant-based milk
Storage
Store leftover meatloaf tightly wrapped in foil or in an airtight container in the fridge for up to four days.
Reheating
Reheat thick slices in a moderate oven at 170C for 10 to 12 minutes, or enjoy cold straight from the fridge.
Common mistakes to avoid
- •Overmixing the raw mince mixture, which makes the meatloaf rubbery and tough.
- •Baking in a deep loaf pan without draining fat, which can make the base soggy.
- •Slicing immediately out of the oven before the juices have settled.
Serving suggestions
Cooked Meatloaf with Tomato Glaze?
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