Glazed Meatloaf with Cheese, Baked Potatoes and Onions
Who says meat loaf is not good enough for guests? Properly made, it will always be a winner. This recipe is exceptional, the cheese and Liquid Beef Stock ensures outstanding flavour. The BBQ glaze gives it an appetising gloss and baking it on the perforated foil prevents a soggy oily base. Besides, cooking the potatoes and onions simultaneously works like a charm.
- Serves: 4 - 6
- Recipe Category: Meat beef
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Products in this recipe:
Green Onion Seasoning, Liquid Beef Stock, Salt Reduced Garlic & Herb Seasoning, Sun-dried Tomato Pesto, Barbeque Marinade, Potato Spice
You Will Need:
Method:
Spread the grated cheese out on a plate and leave it in the freezer to firm.
Adjust oven rack to one slot below middle position.
Preheat the oven to 180 °C.
Place an oval plate on a larger piece of heavy duty foil and roll the foil up around the plate to form a rim.
Remove the plate.
Put the foil on a trivet or wire rack and poke draining holes into it with a sosatie stick, as illustrated in video.
Sauté the onion pre-seasoned with Green Onion Seasoning in the canola oil until completely soft and lightly browned.
Add the two sachets of undiluted Liquid Beef Stock.
Add the parsley and Garlic & Herb Seasoning.
Leave to cool.
Use a medium size mixing bowl and add the mince, sprinkle the gelatine powder over.
Add Tomato Pesto, egg, breadcrumbs and the onion.
Mix lightly with a knife.
Crumble the frozen cheese into the mixture and lightly mix it in.
Shape the mince into a domed oval loaf ± 4 cm high and transfer it to the prepared foil.
Coat the top generously with half of the Barbeque Marinade.
Cut the potatoes lengthwise into wedges and place them in a roasting pan.
Tuck the onion, cut into small wedges, in-between the potatoes.
Season generously with Potato Spice and drizzle with olive oil.
Place the trivet, with meat loaf on, over the potatoes.
Bake for 35 minutes.
Re-baste the top of the loaf with the remaining Barbeque Marinade and bake for another 10 minutes.
Turn the oven up to 200 °C.
Remove the rack with meat loaf and allow it to rest, lightly covered, while browning the potatoes for another 10 - 15 minutes at the higher temperature.
Remove the potatoes and onions.
To make the gravy add ± 2 T (30 ml) Ina Paarman’s Gravy Powder to 2 cups (500 ml) of water and bring to the boil and serve with the meat loaf.
Glazed Meatloaf with Cheese, Baked Potatoes and Onions
Who says meat loaf is not good enough for guests? Properly made, it will always be a winner. This recipe is exceptional, the cheese and Liquid Beef Stock ensures outstanding flavour. The BBQ glaze gives it an appetising gloss and baking it on the perforated foil prevents a soggy oily base. Besides, cooking the potatoes and onions simultaneously works like a charm.
- Serves: 4 - 6
- Recipe Category: Meat beef
-
Products in this recipe:
Green Onion Seasoning, Liquid Beef Stock, Salt Reduced Garlic & Herb Seasoning, Sun-dried Tomato Pesto, Barbeque Marinade, Potato Spice
You Will Need:
Method:
Spread the grated cheese out on a plate and leave it in the freezer to firm.
Adjust oven rack to one slot below middle position.
Preheat the oven to 180 °C.
Place an oval plate on a larger piece of heavy duty foil and roll the foil up around the plate to form a rim.
Remove the plate.
Put the foil on a trivet or wire rack and poke draining holes into it with a sosatie stick, as illustrated in video.
Sauté the onion pre-seasoned with Green Onion Seasoning in the canola oil until completely soft and lightly browned.
Add the two sachets of undiluted Liquid Beef Stock.
Add the parsley and Garlic & Herb Seasoning.
Leave to cool.
Use a medium size mixing bowl and add the mince, sprinkle the gelatine powder over.
Add Tomato Pesto, egg, breadcrumbs and the onion.
Mix lightly with a knife.
Crumble the frozen cheese into the mixture and lightly mix it in.
Shape the mince into a domed oval loaf ± 4 cm high and transfer it to the prepared foil.
Coat the top generously with half of the Barbeque Marinade.
Cut the potatoes lengthwise into wedges and place them in a roasting pan.
Tuck the onion, cut into small wedges, in-between the potatoes.
Season generously with Potato Spice and drizzle with olive oil.
Place the trivet, with meat loaf on, over the potatoes.
Bake for 35 minutes.
Re-baste the top of the loaf with the remaining Barbeque Marinade and bake for another 10 minutes.
Turn the oven up to 200 °C.
Remove the rack with meat loaf and allow it to rest, lightly covered, while browning the potatoes for another 10 - 15 minutes at the higher temperature.
Remove the potatoes and onions.
To make the gravy add ± 2 T (30 ml) Ina Paarman’s Gravy Powder to 2 cups (500 ml) of water and bring to the boil and serve with the meat loaf.