I always thought meatloaf in our household was something you put together in a hurry. The family seemed to like it and so I kept making it the same old way. A pound of ground beef, mixed in a pouch of dried onion soup mix, some garlic and onion powder, egg and bread crumbs. It was a no brainer, something I could whip up in a few minutes, and then with a sauce of ketchup and mustard powder and brown sugar on top of the meatloaf, we were all set to go. Quick and simple and edible.
Last night I was in a mood to change, after all these years I thought I should spice up my meatloaf a little and I found this recipe from Pig Pig’s corner which sounds absolutely delicious. So last night in my adventurous spirit, I made a change from the usual.
The preparation took longer than the other meatloaf, from the roasting of the garlic to stir frying of the shallots, they were time-consuming. It took a little more time to prep especially with the shallots. Oh yes, I have learned from my past mistakes, shallots do tend to burn easily, so I had it on low heat and kept stirring until they were a nice golden color. Other than that the rest was easy, even thought the recipe asks for more herbs and seasonings than my version.
So dinner took slightly longer than usual and we had to fill our tummies with oven baked fries, but the wait was worth it. My in-house food critic had this one comment
” this tastes better than your other meatloaf”.
As of last night, my life with meatloaf is forever changed. But this is definitely a change for the better.
Here is the recipe from Pig Pig’s Corner and as I said, take your time to fry your shallots or you will have blackened bits in your meatloaf !!
Prep time: 15 mins
Cook time: 2 hrs
- 1 whole bulb garlic
- 250 g minced beef
- 250 g minced pork
- 150 g bacon – coarsely chopped
- 5 shallots – minced
- 15 g chives
- 15 g fresh parsley
- 2 tsp dried oregano
- 2 tsp paprika
- 1/2 tbs sun-dried tomato paste
- 1 tbs Worcestershire sauce
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp freshly ground peppercorn
- 1 egg
- 3/4 cup panko breadcrumbs
- 1 tbs tomato sauce
- 1 tbs BBQ sauce
- Cut the top part of the garlic. Rub oil all over the garlic and wrap it in foil. Roast in a pre-heated oven at 200°C for 45 mins to 1 hr until soft and golden brown.
- Fry bacon in a hot pan until browned and crispy. Set aside for later use.
- Add shallots and fry until softened.
- In a large mixing bowl, add together all the ingredients except for the egg and panko breadcrumbs. Squeeze out the garlic flesh into the mixture. Mix all ingredients with a fork until just mixed. Try not to overmix the mixture.
- Add egg and panko, mix again with a fork.
- Pour and press the mixture into a lightly greased loaf pan. Bake in a pre-heated oven at 180°C for 30 mins or until browned and cooked through.
- While meatloaf is baking, mix together the ingredients for topping in a small bowl. Brush this onto the top of the meatloaf after 30 mins and continue baking for a further 15-30 mins until cooked through.
- Remove from the oven and let it rest for 10 mins before serving.
If you are using 2 small loaf tins, the total cooking time takes only 30 mins, so brush the topping after 15 mins and continue baking for a further 15 mins.