Ruqayyah Snyder
Meatloaf is a popular dish in Australia, and for good reason—it's economical, quick to prepare, and a classic family favourite. With a variety of recipes to choose from, meatloaf can be made with different types of meat, vegetables, and sauces to create a delicious and flavourful meal. Whether you're looking for a traditional meatloaf or something with a twist, like a Mediterranean or barbecue-glazed meatloaf, this dish is sure to be a crowd-pleaser. And don't forget, leftovers make for terrific sandwiches the next day! In this discussion, we'll explore the different ways to make meatloaf and highlight some of the unique ingredients and cooking techniques that make this dish so beloved in Australia.
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What You'll Learn
Choosing the right meat
For a Mediterranean twist, try a combination of pork and apple, wrapped in prosciutto and brushed with apple jelly. This creates a flavourful dish that pairs well with roasted vegetables or a green salad. If you're feeling adventurous, add some earthy sage to take it to the next level.
Another option is to create mini chicken meatloaves studded with pine nuts and wrapped in prosciutto, bringing Italian flavours to your dish. You can also experiment with lamb meatloaf, but remember to ask your butcher to mince the lamb from the shoulder for the best results.
Don't be afraid to mix and match different types of meat to find your perfect combination. Just remember that the fat content is crucial to achieving that moist and tender texture we all crave in a good meatloaf.
Lastly, if you're looking for a unique twist on the traditional beef meatloaf, consider adding some New Zealand-inspired ingredients like curry, mustard, and bacon. This combination will elevate your meatloaf and bring wonderful flavours together.
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Preparing the loaf tin
To prepare the loaf tin, start by preheating your oven to 200 °C (or 180 °C if it's fan-forced). Take a 7 cm x 11 cm x 21 cm loaf pan and lightly spray the base and sides with cooking spray. If you don't have cooking spray, you can grease the pan with butter or oil. Make sure to get into all the corners and sides of the pan so that your meatloaf doesn't stick.
Some recipes suggest placing a piece of parchment paper or aluminium foil at the bottom of the pan before greasing. This will make it easier to lift the meatloaf out of the pan after it's baked. If you use this method, be sure to grease the parchment paper or foil as well.
Once your pan is prepared, you can transfer your meatloaf mixture into it. Use your hands or a spatula to press the mixture into the pan, smoothing the top to create an even surface. You can also add some fresh bay leaves to the bottom of the pan before adding the meatloaf mixture for extra flavour.
Finally, before placing the pan in the oven, you might want to place it on a baking sheet or tray to catch any excess fat or glaze that may drip over the sides during baking.
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Mixing the ingredients
Prepare the Ingredients
Start by gathering and preparing all the ingredients. For an Australian meatloaf, you might use beef mince, onion, garlic, carrot, egg, breadcrumbs, and various seasonings. Some recipes also call for unique ingredients like mustard, bacon, or even couscous. Chop, grate, or mince the ingredients as required.
Combine Dry Ingredients
In a large bowl, start by combining the dry ingredients. Mix the breadcrumbs, seasonings, and any dried herbs or spices you are using. You can also add in a small amount of couscous, which will help to absorb some of the moisture and give your meatloaf a unique texture.
Add Wet Ingredients
Gradually add in the wet ingredients, mixing as you go. Beat the egg(s) before adding them to the mixture, and use your hands to gently but thoroughly combine everything. Some recipes suggest using wet hands for mixing, as this can make the process easier. You can also add in some vegetables at this stage, such as grated carrot, zucchini, or pumpkin, which will add moisture and flavour to your meatloaf.
Mix in the Meat
Now it's time to add the meat to your mixture. Use your hands to gently combine the meat with the other ingredients, being careful not to overwork the meat. Mix until everything is evenly distributed and well combined. You can also add in some cooked bacon bits or other cooked meats at this stage if you want to include them.
Adjust Seasoning
Finally, take a moment to taste a small amount of the mixture (provided it contains no raw meat) and adjust the seasoning as needed. Add more salt, pepper, or other seasonings to suit your taste. Remember, it's easier to add more seasoning than to take it away, so add a little at a time and keep mixing and tasting until it's just right.
Once your mixture is prepared, you're ready to shape and bake your meatloaf! Remember to follow the rest of the recipe instructions for baking, glazing, and serving to ensure a delicious and memorable meatloaf.
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Baking the meatloaf
To bake the meatloaf, preheat your oven to 200 °C (180 °C for fan-forced ovens). Lightly spray the base and sides of a 7 cm x 11 cm x 21 cm loaf pan with cooking spray. Place the meatloaf mixture into the loaf pan and press it down firmly.
Bake the meatloaf for 30 minutes. While it is baking, make the sauce. To do this, place all the sauce ingredients in a saucepan and stir over low heat until blended. After 30 minutes, remove the meatloaf from the oven and pour off any excess fat that has accumulated. Pour the sauce over the meatloaf and return it to the oven. Bake for another 30 minutes at 180 °C.
Take the meatloaf out of the oven and discard any foil. Spread the glaze over the meatloaf and return it to the oven for a final 15 minutes of cooking. The meatloaf is ready when it is firm in the centre. Stand the meatloaf in the pan for 10 minutes before turning it out onto a board. Slice the meatloaf with a serrated knife and serve.
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Making a sauce or glaze
If you want to make a sauce, you can use the juices that come out of the meatloaf when you pour off the excess fat halfway through cooking. You can also add some instant coffee to your sauce, which will cut down the sweetness and give it a barbecue sauce-like flavour. Alternatively, you could make a peri peri sauce, which can be adjusted to your preferred level of heat.
If you want to make a glaze, there are a few options. You can make a sweet and tangy glaze by combining ketchup, white vinegar, brown sugar, garlic powder, onion powder, and black pepper. You can also add Worcestershire sauce for a subtle umami kick. This glaze should be added towards the end of the cooking time to prevent it from burning and to allow it to caramelise. Alternatively, you can make a shallow pool of glaze on top of the meatloaf, which will help keep it moist. You can also use BBQ sauce as a glaze or add it to your glaze mixture if you run out of tomato sauce.
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Frequently asked questions
You will need meat, of course, and this can be beef, lamb, chicken or pork. You will also need vegetables, such as onion, carrot, celery, courgette, and semi-dried tomatoes. Other ingredients include couscous, breadcrumbs, egg, parsley, pepper, and a glaze.
First, mix all your ingredients together in a bowl. Form the mixture into a loaf shape and place it into a loaf tin. Bake for 30-50 minutes, removing any excess fat halfway through. Finally, brush the meatloaf with glaze and return to the oven for another 15-30 minutes.
Meatloaf is delicious served with mashed potato and steamed vegetables, or a green salad. Meatloaf sandwiches are also popular, especially with melted cheese, salad leaves, beetroot relish, and mustard.
