Name: New Zealand Meatloaf
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
Ingredients: 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; 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)

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Recipe by Jewelies

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New Zealand Meatloaf created by Lavender Lynn

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

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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.

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RECIPE MADE WITH LOVE BY

@Jewelies

Contributor

@Jewelies

Contributor

"A Kiwi friend emailed me this recipe. It can be served either with the sauce mentioned in the recipe or with Recipe #197432."

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review by Tania L.

5/28/2017

This is my go to meat loaf recipe. I tweak it a lot depending on what I have on hand. I always put loads of grated veggies in.
review by Miss Fi

6/1/2012

Forgot to rate with the stars!!!
review by Lavender Lynn

11/1/2008

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.
photo by Lavender Lynn

11/1/2008
review by Ppaperdoll

2/9/2008

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!