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American-style meatloaf with sweet & sour glaze
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Serves: 4 - 6
FOR THE MEATLOAF
½ x 250g pack (or 6 rashers) essential Waitrose Smoked Streaky Bacon
500g pack essential Waitrose Minced Beef (10% fat)
1 essential Waitrose Free Range Egg
1 essential Waitrose Onion, finely grated
4 cloves garlic, finely grated
1 stick essential Waitrose Celery, finely grated
1 essential Waitrose Carrot, peeled and finely grated
FOR THE GLAZE
2 tsp essential Waitrose Tomato Ketchup
½ tsp essential Waitrose Dijon Mustard
2 tsp Light Brown Soft Sugar
1. Preheat the oven to 220°C, gas mark 7. Line a 900g non-stick loaf tin with the bacon rashers, making sure they don’t overlap.
2. Mix the remaining meatloaf ingredients together in a large bowl, then transfer to the prepared loaf tin. Finish by tucking the ends of the bacon over the top of the loaf. Roast for 20 minutes, until partly cooked. Mix the glaze ingredients together.
3. Remove from the oven and turn out onto a baking sheet. Brush with the glaze, then return to the oven for 25 minutes. Serve warm, in thick slices. Delicious with corn on the cob and a green salad.
Cook’s tip Wrap any leftover meatloaf (whole or in slices) and pop into the freezer to use another time. Defrost fully and reheat thoroughly before eating.
Typical values per serving:
35mg zinc per serving