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 made 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.
|PER SERVE (1/4 loaf)|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
Tip the meatloaf out onto a baking-paper lined oven tray and bake at 180C for 45-55 (from defrosted) to 80 minutes (from frozen) or until an inserted knife is very hot at the tip - cover with foil if the glaze is becoming too dark.
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.