New Zealand Meatloaf

photo by Lavender Lynn




- Ready In:
- 1hr 20mins
- Ingredients:
- 23
- Serves:
-
8
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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Reviews
-
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.
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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!
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Yummy! the curry, mustard and bacon in this lifts it out of the ordinary and brings wonderful tastes together. The vegetables were an added bonus. It was good to pour off all the fat that always comes out of meatloaf at the halfway stage and to bring in the sauce to stop it drying out, but I was a little disapointed that the sauce stayed quite thin as I expected it to thicken a bit and make a nice saucy topping. I also had to point out to my DH that the red bits of meat inside was actually cooked bacon and not raw meatloaf .Please see my Rating System: 4 lovely stars for a recipe that tastes excellent, the only thing that stopped me from going to 5 stars was that the meat was a little too soft for our preferences and that the sauce stayed very liquid indeed. I think I will experiment to get a firmer meatloaf while keeping the main flavours becuase they were enjoyed. Thanks!
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RECIPE SUBMITTED BY
Jewelies
Australia
Gold Coast Australia