Here is a meatloaf recipe that is guaranteed to come out perfectly juicy, NOT dry, hard, chewy or tasteless. True comfort food is like a warm snuggly blanket, and meatloaf should be that, not just because of how comforting it is, but because you’ll probably want to take a nap after this one.
Here is a meatloaf recipe that is guaranteed to come out perfectly juicy, NOT dry, hard, chewy or tasteless, but moist and comforting.
- 2 knorr gelatine stock
- 25 ml water
- 1 tbsp vegetable oil
- 1 courgette / zuchini
- 145 g breadcrumbs
- 170 ml buttermilk
- 1 carrot
- 1 celery rib
- ½ onion
- 1 tsp garlic paste
- 135 g tomato puree
- 30 g chopped parsley
- 15 g chopped basil
- 2 medium eggs
- 1½ tsp worcestershire sauce
- 1½ tsp ground black pepper
- 1 tsp salt
- 500 g ground beef mince
- 500 g lamb mince
- 120 g smokey BBQ sauce
- 1 tsp worcestershire sauce
- 45 g brown sugar
- salt and pepper
- Preheat your oven to 180°C.
- Line a baking tray with kitchen foil and grease.
- In a small bowl mix together the gelatin stock and water, then place in fridge.
- Finely grate the carrot, celery and finely chop the onion. Then, in a frying pan, heat the vegetable oil over a medium heat, and sauté the vegetables for 4 minutes.
- Once the vegetables are soft, add the stock to the pan and cook until the stock has reduced by around 50%. the add in the garlic paste and cook for 1 minute more, remove from the heat and leave to cool completely.
- In a large bowl mix together the eggs, buttermilk and breadcrumbs, worcestershire sauce, and tomato paste. Then, fold in the chopped basil and parsley.
- Next, add the vegetable mix to the breadcrumbs mix and combine.
- Now add in the minced beef, minced lamb, salt and pepper, and gently fold the ingredients together, using your hands, until it becomes a kind of smooth in texture.
- Using a potato peeler, slice the courgette lengthways, and use the slices to line a bread tin from side to side (they should hang over the edge of the pan).
- Press the meatloaf mixture into the prepared loaf pan and fold the excess courgette over the top. Flip the meatloaf out onto the baking sheet prepared earlier.
- In a small bowl prepare the glaze, by combining the BBQ sauce, brown sugar, worcestershire sauce, salt and pepper (to season) and whisk to combine.
- Bake the meatloaf for 15 minutes, then brush it with about half of the glaze.
- Bake for an additional 15 minutes, and then brush the remaining glaze over the meatloaf and place it back in the oven. Continue cooking for about 20-25 minutes.
- Finally, place your meatloaf under a hot grill to broil for 2 minutes. Then, remove form the heat and allow to cool on a rack for 10 minutes before slicing and serving.