Recipes

Margaret Fulton's Best-Ever Meatloaf Roast

Ingredients:

• 750g beef mince
• 1 cup fresh breadcrumbs
• 1 small brown onion, finely chopped
• 2 tbsp parsley, chopped
• 1 egg, lightly beaten
• salt and pepper
• 1/2 red onion, sliced thickly lengthwise
• 1/4 cup water
• 2 tbsp Homebrand tomato paste
• 1 tbsp Homebrand vinegar
• 2 tbsp Homebrand Australian honey
• 750g washed potatoes, peeled
• 50g Homebrand unsalted butter
• 1/3 cup hot milk

Method:

1. Preheat oven to 220 degrees celsius (180 degrees celsius for fan forced).
2. Combine the mince, breadcrumbs, onion, parsley and egg, with salt and pepper to taste, mixing well with your hands. Shape into a rectangular loaf, approximately 25cm x 11cm on a sheet of baking paper in a large roasting pan. Top with the red onion slices (pressing lightly) and bake for 45 minutes.
3. Meanwhile, to make glaze, heat 1/4 cup water in a small saucepan with the tomato paste, vinegar and honey. Bring to a boil and simmer for 3-5 minutes, until thickened and glossy.
4. Remove the meatloaf from the oven and drain away any liquid from the pan. Spoon over some of the glaze and bake for another 15 minutes, until cooked through, basting with the remaining glaze once or twice more.
5. Meanwhile, cook the potatoes in a large pan of salted boiling water to cover until soft. Drain well and return the potatoes to the pan to dry off any excess moisture. Remove from heat and mash until smooth, adding the butter and milk, and mash until creamy. Serve with thick slices of hot or warm meatloaf.