New Zealand Meatloaf

A Kiwi friend emailed me this recipe. It can be served either with the sauce mentioned in the recipe or with Recipe #197432.
- Ready In:
- 1hr 20mins
- Serves:
- Units:
Nutrition Information
6
People talking
ingredients
-
Meatloaf
- 2 stalks celery, sliced
- 2 medium onions, slice
- 3 slices rindless bacon, chopped into fine pieces
- 1 egg
- 1⁄2 cup milk
- 3 slices bread, crusts removed
- 1⁄2 cup fresh parsley, chopped
- 1⁄2 cup carrot, grated
- 1 teaspoon Dijon mustard
- 2 teaspoons curry powder
- 2 teaspoons cumin powder
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- salt & fresh ground pepper
- 500 g minced beef
- 500 g sausage meat
-
Sauce
- 3⁄4 cup water
- 3⁄4 cup ketchup
- 2 tablespoons honey
- 2 tablespoons Worcestershire sauce
- 2 tablespoons white wine vinegar
- 1⁄4 cup brown sugar
- 1 teaspoon instant coffee (optional)
directions
- Preheat oven to 180c.
- Fry bacon in oil and crumble.
- In a bowl mix all of the meatloaf ingredients throughly. (I mix with wet hands).
- Place into loaf tin.
- Place in oven for 30 minutes.
- While waiting to cook make the sauce.
- In a saucepan place all sauce ingredients and stir on low heat until blended.
- Remove meatloaf from oven and pour off excess fat. Pour sauce over and replace in oven at 180c for a further 30 minutes.
MY PRIVATE NOTES
Add a Note
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
Lots of veggies and a touch of curry set this meatloaf apart. There isn't much starch in the mix to absorb the liquid from all that celery and onion, so we ended up pouring off a lot of rich broth that cries out to be made into something further -- but also washed away a lot of the nice sauce. Slices better after it sits a while; fresh out of the oven you'll be able to spoon it like a casserole. After all is said, we loved this meatloaf, actually. Made for OZ/NZ swap October 2008.
-
I made this for 123 hit wonders, and it was very good. I do recommend adding the instant coffee to your sauce, as it cuts the sweetness down, and the sauce takes on a barbecue sauce sort of flavor. This did produce a lot of grease, so if you have a grease-draining meatloaf pan (I don't) it would be useful. I just drained the grease off intermittently and then patted the meatloaf with paper towels when it was done. The reason I didn't give this 5 stars is that the cooking time, and/or temperature didn't seem right to me. I had to cook it for twice as long as the recipe said, and thought it might've helped to have the oven temp be higher. All in all though, a great, and different kind of meatloaf. Thanks Jewelies!
see 6 more