Local Heart, Global Soul

May 10, 2014

New Zealand Meatloaf, Taking A Good Recipe And Making It Better…

Filed under: FOOD,NEW ZEALAND,PHOTOGRAPHY,Recipes — kiwidutch @ 1:00 am
Tags: ,
(photograph © Kiwidutch)

(photograph © Kiwidutch)

This a recipe that one of my Australian foodie friends  (” Jewelies”) got from another Kiwi (New Zealander).

I tried it out and thought that the curry, mustard and bacon bits lifted it out of the ordinary and bought some excellent taste together.

The vegetables were an added bonus.

In my original review of the recipe I also wrote:  “It was good to pour off all the fat that always comes out of meatloaf at the halfway stage and to bring in the sauce to stop it drying out, but I was a little disappointed that the sauce stayed quite thin as I expected it to thicken a bit and make a nice saucy topping.

I also had to point out to Himself that the red bits of meat inside was actually cooked bacon and not raw meatloaf .

4 lovely stars for a recipe that tastes excellent, the only thing that stopped me from going to 5 stars was that the meat was a little too soft for our preferences and that the sauce stayed very liquid indeed.

I think I will experiment to get a firmer meatloaf while keeping the main flavours because they were enjoyed. Thanks!

(photograph © Kiwidutch)

(photograph © Kiwidutch)

Ingredients:
Meatloaf
2 stalks celery, sliced
2 medium onions, slice
3 slices rindless bacon, chopped into fine pieces
1 egg
1/2 cup milk
3 slices bread, crusts removed
1/2 cup fresh parsley, chopped
1/2 cup carrot, grated
1 teaspoon Dijon mustard
2 teaspoons curry powder
2 teaspoons cumin powder
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
salt & fresh ground pepper
500 g minced beef
500 g sausage meat

Sauce
3/4 cup water
3/4 cup ketchup
2 tablespoons honey
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
1/4 cup brown sugar
1 teaspoon instant coffee (optional)
Directions
Preheat oven to 180c.
Fry bacon in oil and crumble.
In a bowl mix all of the meatloaf ingredients thoroughly. (I mix with wet hands).
Place into loaf tin.
Place in oven for 30 minutes.
While waiting to cook make the sauce.
In a saucepan place all sauce ingredients and stir on low heat until blended.
Remove meatloaf from oven and pour off excess fat. Pour sauce over and replace in oven at 180c for a further 30 minutes.

(Kiwi’s notes: I now thicken the sauce first before adding it per the last step of the recipe, or make my own brown sauce, also thickened:  both have been an improvement on the recipe as I first made it. I don’t always add the bacon either, we like it both ways but don’t miss it when it’s not there and last but not least I often use whatever veggies I have to hand: grated parsnip,spinach, sprouts etc It sometimes takes at least another 13 minutes to cook, but that said my oven was getting older and older and I have’t yet made it with the new oven so I’m not certain if the extra cooking time was due to my recipe alterations or old oven. Excellent with mashed potato.)

See the original recipe here: http://australian.food.com/recipe/new-zealand-meatloaf-197431

 

2 Comments »

  1. Meatloaf is always good 🙂

    Comment by alifemoment — May 10, 2014 @ 1:09 am | Reply

  2. I like to make meatloaf in a 13×9 roasting pan instead of a loaf pan, just free-form shape with your hands into a loaf-ish shape; cooking in a larger pan with lower sides, the grease evaporates more during the cooking instead of pooling up around the meatloaf.

    Comment by Carrie — May 11, 2014 @ 8:03 pm | Reply


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