This meatloaf may seem pretty basic because it is really simple to make, (just like the majority of our recipes) so it’s perfect if you are after a quick meal.  The glaze is sticky and sweet and compliments the meatloaf so well.

Store any leftovers in the fridge for up to four days.  This freezes ok, however, is better fresh.  It can go a little watery after being frozen.

You certainly can wrap the meatloaf in bacon like a traditional recipe however bacon often contains preservatives nitrates which we encourage you to look up in the app.

Related recipes: vegetable stock paste, tomato sauce

February 20, 2018
  • 10m
  • 1h 10m
  • 1h 20m
  • 1

Ingredients

Meatloaf Ingredients

  • 1 brown onion
  • 2 garlic clove
  • 1 tsp. olive oil
  • 2 carrot
  • 1 red capsicum
  • 1 kg beef mince
  • 1 tbsp. vegetable stock paste
  • 1 tsp. dried mixed herbs
  • 1 egg
  • 1 c breadcrumbs (gluten-free works well)
  • 1 tbsp. butter

Glaze Ingredients

  • 1/2 c tomato sauce
  • 2 tsp. worcestershire sauce
  • 2 tbsp. brown or rapadura sugar

Instructions

Thermal Cooking Method

  1. Preheat oven to 180C and line a loaf tin with baking paper.
  2. Peel and chop onion in half, then add onion and garlic into mixing jug. Chop for 3 seconds/speed 5. Scrape down the sides and add butter.
  3. Cook for 3 minutes/100C/speed 1.
  4. Chop carrots and capsicum (seeds removed) into four or five pieces, then add to mixing jug. Dice for 3 seconds/speed 5.
  5. Add all remaining meatloaf ingredients (not the glaze) and mix through on speed 4/reverse, until done. You may need your spatula to help stir things around.
  6. Push the mince mixture into the tin and cover the top with baking paper and then foil. Cook for 45 minutes in the oven.
  7. While that's cooking, mix up all glaze ingredients into a bowl. Set aside.
  8. Once the 45 minutes is up, remove the foil and cover the mince with the glaze. Cook for a further 30 minutes.
  9. Once cooked, let it sit in the tin for 5 minutes before turning out. Slice and serve with cooked vegetables or a side salad. Leftovers are great cold in a sandwich!

Traditional Cooking Method

  1. Preheat oven to 180C and line a loaf tin with baking paper.
  2. Finely dice the onion and garlic and place into a large bowl.
  3. Grate the carrots and finely dice the capsicum (seeds removed). Add to the bowl along with the onion.
  4. Add all remaining meatloaf ingredients (not glaze) and mix through well. Using your hands may be the best way.
  5. Push the mince mixture into the tin and cover the top with baking paper and then foil. Cook for 45 minutes in the oven.
  6. While that's cooking mix up all glaze ingredients into a bowl. Set aside.
  7. Once the 45 minutes is up, remove the foil and cover the mince with the glaze. Cook for a further 30 minutes.
  8. Once cooked, let it sit in the tin for 5 minutes before turning out. Slice and serve with cooked vegetables or a side salad. Leftovers are great cold in a sandwich!
  • 8-10