Beef meatloaf with tomato-maple glaze
What makes this meatloaf a standout is that it's packed with flavour from a base of well cooked-down vegetables - onion, celery, carrots and red capsicum - which we then mix through the beef mince with herbs, breadcrumbs, tomato paste and egg. Before we pack it into containers, we make our own spiced tomato chutney, sticky it up a bit more with maple syrup, and spread a layer of it underneath the loaf - when you turn it out and cook it, this will form a delicious glazed crust.
|LARGE (1 LOAF)|
Frozen product. Once defrosted, cook and consume within 48 hours.
PLEASE NOTE: this product contains raw beef and should be fully cooked before consumption.
Tip the meatloaf out onto a baking-paper lined oven tray and bake at 180C for 45-55 minutes (from defrosted) to 80 minutes (from frozen). If the glaze is becoming too dark, cover with foil.
Lift the meatloaf off the tray with a slotted spatula, leaving the collected juices behind and allow to rest on a carving board for five minutes before cutting into thick slices and serving.