The chosen ingredients of this meatloaf recipe combine perfectly to make such a tasty meatloaf which is JUST as delicious whether it is served hot or cold. Summer is just around the corner and this recipe makes an excellent choice when served cold especially at picnics and outings with family and friends!
|575 g||Prime beef mince (Main)|
|2 medium||Eggs, beaten|
|2 Tbsp||Sesame seeds, I used the Tasti variety|
|¼ cup||Lemon juice|
|⅓ cup||Hummus, I used the Good Taste variety, original|
|½ cup||Pasta sauce, tomato and basil flavoured|
|1 cup||Capsicum, use green, red and yellow, finely sliced|
|2 Tbsp||Fresh thyme, chopped|
|2 Tbsp||Fresh basil, chopped|
|½ cup||Red onions, finely chopped|
|¾ cup||Wholemeal breadcrumbs|
|4 Tbsp||Teriyaki marinade, I used the Master Foods variety|
|2 Tbsp||Dark soy sauce, I used the Highmark Premium variety|
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- Pre-heat oven to 180 degrees. METHOD: In a bowl mix together the first 9 ingredients of the meatloaf recipe - this will form a moist consistency. Add breadcrumbs (ingredient 10), shaping well with your hands to form the loaf. Place the loaf into a lightly buttered ovenproof dish.
- Ingredients 11, 12, and 13th combine to form the GLAZE - Mix together and brush over the meatloaf. Bake for 1 hour at 180 degrees. Remove from the oven and stand for up to 8 minutes before slicing. Serve with steamed vegetables. If serving cold - accompany with a fresh salad and sliced French bread. Barker's Ploughman's Chutney makes a tasty accompaniment.