Meatloaf with maple tomato glaze and broccoli mash

Recipes / Meat

Make this delicious meatloaf for a big Sunday meal, then use up the leftovers during the week.

Recipe «Meatloaf with maple tomato glaze and broccoli mash» presented in category Recipes / Meat, to prepare this dish you will need no more 1:10 minutes. To make this dish at home by prescription from the author sheff would need: 1 large brown onion, quartered, 1 large carrot, coarsely chopped, 3 garlic cloves, halved, 1 zucchini, coarsely chopped, 1 tbsp Cobram Estate Rich & Robust Extra Virgin Olive Oil , 80g Primo Gourmet Selection Pancetta, finely chopped, 60ml milk, 1 egg , 2 tbsp LSA, 1kg beef mince, 500g pork mince, 25g quinoa flakes, 80ml tomato sauce, 1 tbsp Worcestershire sauce, 1 tbsp Sriracha Hot Chilli Sauce, 1 tbsp Dijon mustard.

Ingredients:

  • 1 large brown onion, quartered 
  • 1 large carrot, coarsely chopped 
  • 3 garlic cloves, halved 
  • 1 zucchini, coarsely chopped 
  • 1 tbsp Cobram Estate Rich & Robust Extra Virgin Olive Oil 
  • 80g Primo Gourmet Selection Pancetta, finely chopped 
  • 60ml milk 
  • 1 egg 
  • 2 tbsp LSA 
  • 1kg beef mince 
  • 500g pork mince 
  • 25g quinoa flakes 
  • 80ml tomato sauce 
  • 1 tbsp Worcestershire sauce 
  • 1 tbsp Sriracha Hot Chilli Sauce 
  • 1 tbsp Dijon mustard 
  • 2 large truss tomatoes, finely chopped 
  • 2 tbs maple syrup 
  • 1 tbsp apple cider vinegar 
  • Roast carrots, to serve 

Instructions

  1. Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Process onion, carrot and garlic in a food processor until chopped. Add zucchini. Pulse until finely chopped. Heat oil in a non-stick frying pan over high heat. Add vegie mixture and pancetta. Cook, stirring, for 8 minutes or until soft and golden. Cool.
  2. Meanwhile, whisk milk, egg and LSA in a bowl. Set aside for 10 minutes. Place beef, pork, quinoa, vegie mixture and milk mixture in a bowl. Add 1 tbs tomato sauce, 2 tsp Worcestershire, 2 tsp sriracha and 2 tsp mustard. Season. Mix with hands until combined. Don’t overwork. Place on prepared tray. Shape into a 13cm-wide log. Bake, basting with fat, for 35 minutes or until brown. Discard excess fat.
  3. Meanwhile, bring tomato, syrup, vinegar and remaining tomato sauce, Worcestershire, sriracha and mustard to the boil in a saucepan over medium heat. Simmer, stirring, for 12 minutes or until thickened. Spread over meatloaf. Bake for a further 25 minutes or until cooked through.
  4. For mash, place potato and broccoli stems in a saucepan. Cover with water. Bring to boil. Season with salt. Cook for 10 minutes. Add florets. Cook for 6-8 minutes or until tender. Drain. Return to pan. Add butter. Mash until smooth. Add milk. Season. Mash until smooth.
  5. Slice half to two-thirds of the meatloaf. Serve with mash and carrots. Reserve remaining meatloaf (about 800g) for other dinners (see related recipes).