I would do anything for loaf… An old classic, meatloaf is an easy and scrummy dish that never goes out of style. Why? Because it’s delicious, packed with flavour and cost-effective too. So many people aren’t into it. I was one of them, until I tried my first meatloaf a few years back. I was happy to eat my words, as long as I could have a second helping of meatloaf! Tangy and sweet, you don’t need extra salt because you’re using Worcestershire sauce. Bonus!
Sidebar: When I Googled meatloaf, the singer, Meatloaf, came up. Amusing but not quite what I was looking for. Do we know yet what he meant by “I would do anything for love but I won’t do that“? What is “that“? WHAT? Why are you still doing this to me, Mr Meatloaf? Not cool! It’s one of the greatest mysteries of the modern world. Answers are welcome in the comments section.
Meatloaf (The Food, Not The Singer)
500g lean mince
1 chopped onion
1 chopped green pepper
1 teaspoon minced garlic
1 teaspoon hot sauce
¼ cup milk
½ cup ketchup
1 large egg, lightly beaten
2 tablespoons Worcestershire sauce
2 slices dry white bread for crumbing
Making it happen:
In a pan, heat 2 tablespoons of olive oil and fry the garlic, green pepper and onion on medium for 5 minutes until soft. Stir in the ketchup and milk and simmer for another 3 minutes.
2. Remove the crusts from the dry bread and blitz in a food processor until you have bread crumbs. Heat non-stick spray in a pan and fry the bread crumbs on medium until crispy and golden brown. Alternatively you can use ready-made bread crumbs and skip this step.
3. In a bowl, mix the mince, bread crumbs, lightly beaten egg, hot sauce and Worcestershire sauce. Mix with a wooden spoon, don’t mash it though. Stir until well combined. You can also use your hands, sometimes that works better. Up to you. (You don’t have to tell anyone.) Add the fried veggies to the mince, mixing until thoroughly combined.
5. Bake for 1 hour, remove from the oven, let it rest for 10 minutes and then cut it into slices.