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Meatloaf with maple tomato glaze and broccoli mash
Meatloaf with maple tomato glaze and broccoli mash
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Prep Time:
30 minutes
Cook Time:
70 minutes
Total Time:
100 minutes
Savor this savory meatloaf for Sunday dinner, then enjoy the tasty leftovers all week.
Ingredients:
  • 1 large brown onion, quartered
  • 1 large carrot, coarsely chopped
  • 3 garlic cloves, halved
  • 1 zucchini, coarsely chopped
  • 18.20 gm Rich & Robust Extra Virgin Olive Oil
  • 80g pancetta, finely chopped
  • 60ml (1/4 cup) milk
  • 1 egg
  • 40.00 ml LSA
  • 1kg beef mince
  • 500g pork mince
  • 25g (1/4 cup) quinoa flakes
  • 80ml (1/3 cup) tomato sauce
  • 24.40 gm Worcestershire sauce (or tamari, for a 
gluten-free meatloaf)
  • 20.00 ml Sriracha Hot Chilli Sauce
  • 23.40 gm Dijon mustard
  • 2 large truss tomatoes, finely chopped
  • 54.00 gm maple syrup
  • 20.00 ml apple cider vinegar
  • Roast carrots, to serve
  • 700g potato, peeled, coarsely chopped
  • 1 head (about 300g) broccoli, florets and stems separated
  • 50g butter, chopped
  • 20.60 gm milk, warmed
Instructions:
  • 1. Preheat your oven to 180C/160C fan forced and line a baking tray with baking paper. 2. Use a food processor to chop the onion, carrot, and garlic. Then add the zucchini and pulse until finely chopped. 3. Heat oil in a non-stick frying pan over high heat, then add the vegetable mixture and pancetta. 4. Cook and stir for 8 minutes or until the mixture is soft and golden. Let it cool down.
  • In a bowl, combine milk, egg, and LSA, then let it sit for 10 minutes. Next, mix beef, pork, quinoa, vegetable mixture, and milk mixture in the same bowl. Stir in 1 tablespoon of tomato sauce, 2 teaspoons of Worcestershire sauce, 2 teaspoons of sriracha, and 2 teaspoons of mustard. Season generously, then gently mix by hand until just combined. Shape the mixture into a 13cm-wide log on a prepared tray. Bake for 35 minutes, basting occasionally with fat until browned. Remove any excess fat before serving.
  • In a saucepan over medium heat, combine tomatoes, syrup, vinegar, remaining tomato sauce, Worcestershire sauce, sriracha, and mustard. Bring to a boil, then simmer for 12 minutes until thickened. Spread this over the meatloaf and bake for 25 minutes until cooked through.
  • Place the potatoes and broccoli stems in a saucepan, cover with water, and bring to a boil. Season with salt and cook for 10 minutes. Add the broccoli florets and cook for an additional 6-8 minutes or until tender. Drain the mixture, return it to the pan, and add butter. Mash until smooth, then add milk, season, and mash again until smooth.
  • Slice a generous portion of the meatloaf. Enjoy it with creamy mashed potatoes and sweet carrots. Save the rest of the meatloaf (approximately 800g) for future delicious meals (refer to related recipes).

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