| Cook Time | 50 minutes |
| Servings | serves |
Ingredients
Meatloaf
- 1 kg Veal Mince or Beef Mince
- 2 slices White Bread crusts removed
- 1 cup Milk
- 1 Onion finely chopped
- 2 teaspoons Oil
- 3/4 cup Flat-leaf Parsley Chopped
Glaze
- 1/2 cup Tomato Sauce
- 1/3 cup Balsamic Vinegar
- 1/3 cup Worcestershire Sauce
- 1/3 cup Brown Sugar
Ingredients Meatloaf
Glaze
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Instructions
Meatloaf
- Preheat oven to moderate, 180c. Place the mince in a large mixing bowl. In a separate bowl, tear the bread into pieces, and pour over the milk. Set aside for a few minutes until it absorbs most of the milk. Mix with a fork.
- Cook the onion in the oil over a low heat until just softened. Remove from heat and cool. Add the onion, parsley and bread mixture to the mince, season with salt and pepper. Using your hand, lightly mix together.
- Divide the mixture into 2 oval shaped portions, place each in a large roasting dish, and cover dish with a sheet of baking paper and the foil. Cook for 30 minutes and remove foil and baking paper. Carefully pour off the liquid that has gathered.
- Brush each meatloaf liberally with the glaze. Return meatloaves to the oven and cook at 200c for further 20 minutes. Remove from oven and stand for 5 minutes before serving. Use a metal spatula to remove meatloaves from dish.
Glaze
- Combine all of the ingredients in a small saucepan, cook over a medium heat for about 5 minutes or until slightly thickened.
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