Meatloaf

[Carl]

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Takes: 1 hour 5 minutes (plus soaking and resting time)
Serves: 6 - 8

No nutritional information available.

Ingredients

- 2 eggs
- 170g can evaporated milk
- 60g rolled oats
- 620g beef mince
- 285g pork mince
- ½ medium onion, finely chopped
- 1 small green pepper, finely chopped
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp onion powder

For the sauce:

- 287g ketchup
- 1 tbsp light brown sugar
- ½ tsp yellow mustard

Method

1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. To make the sauce, in a medium bowl, stir together the ketchup, sugar, and mustard until combined. Set aside.

2. To make the meatload, crack the eggs into a medium bowl, mix with a fork, and stir in the evaporated milk. In a food processor fitted with the blade attachment, pulse the oats until they are about half their original size. Transfer the oats to the egg mixture. Stir well and allow it to soak for 10 - 15 minutes.

3. In a large bowl, combine the beef and pork minces, onion, pepper, salt, black pepper, garlic powder, onion powder, about 70g of the ketchup mixture. Add the soaked oat mixture. Using your hands or a wooden spoon, mix until well combined.

4. Pat the meatload mixture into a 22cm x 12cm loaf tin. Bake for 45 minutes. Carefully remove the meatload from the oven and pour the remaining ketchup mixture over the top. Return the meatloaf to the oven and bake for a further 15 minutes until the sauce forms a nice glaze.

5. Remove from the oven and allow to rest for 10 minutes before slicing.