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Tomato-and-honey-glazed meatloaf

Tomato-and-honey-glazed meatloaf

1 hour

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Tomato-and-honey-glazed meatloaf

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

2 T sunflower oil
1 onion, finely chopped
1 garlic clove, crushed
2 free-range eggs, beaten
30 g fresh breadcrumbs
Sea salt and freshly ground black pepper, to taste
1 kg free-range extra-lean beef mince
2 T organic tomato sauce
1 t Worcestershire sauce
Mashed potatoes or warm potato salad, for serving
Hot English mustard, for serving

For the topping, mix:

3 T organic tomato sauce
1 T honey
1 t Worcestershire sauce

Method

Preheat the oven to 180°C.

Heat the oil in a pan and soften the onion, then stir in the garlic. Mix the eggs with the breadcrumbs and season to taste. Add the mince and fried onion and garlic, tomato sauce and Worcestershire sauce. Mix well.

Pack into a greased 23–28 cm loaf pan, lined with baking paper, leaving a 2 cm overhang at both ends. Bake for 40 minutes. Spoon over the topping and bake for a further 5 minutes.

Serve with mashed potatoes or warm potato salad, steamed spinach leaves and English mustard.