Meatloaf With BBQ Sauce
This is a really great dish. It is looked forward too every time I make it and leftovers are just as great on a toasted sandwich or reheated.
- Ready In:
- 1hr 20mins
- 500 g ground sausage
- 500 g minced steak
- 1 cup fresh breadcrumb
- 2 onions
- 2 teaspoons curry powder
- salt and pepper
- 1 tablespoon chopped parsley
- 1 egg
- 1⁄2 cup milk
- 1⁄2 cup water
- 1⁄2 cup water
- 1⁄2 cup tomato sauce
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons vinegar
- 1⁄4 cup brown sugar
- 1 teaspoon instant coffee powder
- 30 g butter
- 2 tablespoons lemon juice
- Combine sausage mince, minced steak, breadcrumbs, peeled and finely-chopped onions, curry powder, salt, pepper, parsley and lightly-beaten egg in bowl.
- Beat until mixture is well combined.
- Gradually add milk and water, continue beating until mixture is very smooth.
- Shape meat mixture into loaf, place in greased baking dish.
- Bake in moderate (180 C)oven 30 minutes.
- Combine all ingredients for sauce in saucepan, bring slowly to boil, reduce heat, simmer 5 minutes.
- Remove meatloaf from oven, carefully pour off any surplus fat.
- Pour sauce over meatloaf, return to oven, bake for further 45 minutes, basting frequently with sauce.
- Serve hot with vegetables or cold with salad.
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This is the exact same recipe my SIL made for us while we were on holiday with her and I came home with the recipe. Made it last night and really enjoyed it. I only poured half the sauce over while cooking the loaf and served the remaining sauce on the side when sliced and put on plates. I couldn't get sausage meat here in town so just squeezed the meat out of some sausages and thi worked fine. I served it hot with vegetables and tonight I will serve the remainder cold with salad. Thanks for posting this great meatloaf....a keeper for sure for us :)Reply
This was a great tasty meatloaf, I cut back on one onion and added a grated carrot instead but otherwise made as directed. I was a little disappointed about my sauce though, it virtually disappeared in the oven so there was nothing left to baste with. I added some more water & my own barbeque sauce to ensure that I had enough to baste & serve with. When I make this again I will double the sauce simply so I have enough for basting & serving. Great recipe though!Reply
Delicious recipe, and unlike any I have ever had. I must admit to being very worried about the addition of milk and water, as it seemed like it would be too "goopy" if I added it, but I went ahead with it and was not disappointed! It firmed right up upon cooking. The only thing I did differently was to totally cook this, and then drain off all the fat, then add the sauce, baking for another 10 minutes to reduce the fat. I'll make this one again! Thanks Kiwipom!Reply
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