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Meat Loaf - Cafe Delight

Meat Loaf - Cafe Delight Categories:
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Ingredients Meatloaf:
    4 slices  bread, ripped up into 2-inch pieces
    1/2 cup  milk
    1 tablespoon  olive oil
    1  onion, finely chopped
    4 cloves  garlic, minced
    2 pounds (1 kg)  ground beef mince, (regular or lean)
    1 cup  shredded parmesan cheese, (please use fresh)
    2 large  eggs
    ¼ cup  parsley, chopped
3 level tablespoons tomato paste
    2 tablespoons  Worcestershire sauce
    1 tablespoon  Dijon mustard
    1 teaspoon  salt
    1/2 teaspoon  pepper
Glaze: 3/4 cup ketchup? (Australian tomato sauce)
    2 tablespoons  tomato paste
    2 tablespoons  light brown sugar, packed
    4 tablespoons  cider vinegar
      white vinegar, alternative
    1 teaspoon  Worcestershire sauce
    1 teaspoon  garlic powder
    1 teaspoon  onion powder
    1/2 teaspoon  cracked black pepper

Preheat oven to 400°F (or 200°C). Lightly grease a broiler pan (oven grill pan), or regular baking sheet.
In a large bowl, soak bread slices in the milk, pressing them down with your fingers. Allow to soak while sautéing the onion.
Heat the oil in a small pan over medium heat and sauté the onion until soft and translucent (about 5 minutes). Add the garlic and sauté for a further 30 seconds until fragrant. Set aside and allow to cool slightly.
Mash the soaked bread with a fork to break up large pieces. Add in the onion/garlic, beef, parmesan, eggs, parsley, tomato paste, Worcestershire sauce, mustard, salt and pepper. Mix with your hands until everything is just combined (try not to over-mix).
Scoop meat mixture into a loaf pan, pressing down lightly to form into a loaf shape. Turn out onto prepared tray.
In a smaller bowl, mix together all the ingredients for the glaze. Spread half of the sauce evenly over the top; reserve the renaming sauce for later.
Bake the meatloaf for 50 minutes, then spread half of the remaining sauce over the top. Return to the oven and bake for a further 20 minutes.
Allow to rest for 10 minutes before slicing. Mix any pan juices with the remaining sauce to serve!
Serve with creamy mashed potatoes/cauliflower and/or steamed vegetables.

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