Tomato-and-honey-glazed meatloaf

Tomato-and-honey-glazed meatloaf

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  • 6
  • Dairy free Fat conscious
  • 20 minutes
  • 1 hour
  • Delheim Pinotage 2012


  • 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

Cooking Instructions

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.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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