06 September 2016

Like a bat outta hell I'll be gone when the morning comes

This meatloaf will be gone when the morning comes because it's so damned tasty, leftovers just aren't an option (unless there are only two of you eating it, in which case, yes there may be - this recipe serves 6-8 adults, with side veges).  

KB came across this recipe in the latest Waikato edition of Nourish.  We'd been talking about making a meatloaf, and this seemed to take our humble standard to a whole new level.  It was incredibly tasty, though I don't know that the bacon was really needed - the loaf and sauce were so full on, the bacon was kind of superfluous.  But it probably kept the loaf from drying out in cooking, so....up to you whether you leave that in the recipe, or discard it.  I'm in two minds...  Actually no - next time I'll use the bacon, but then rather than eat it with the meatloaf, I'll save it to chop up and put into a mac cheese, or a BLT, the next day.  Bingo.  Anyhoo peeps, this is a delicious crowd-pleaser, and made the best meatloaf sandwiches too - enjoy!!

1 tbsp butter
1 onion, finely chopped (FC)
1 carrot, FC
1 celery stalk, FC
2 cloves garlic, FC
1 cup FC mushrooms
1/2 cup rolled oats/oatmeal
1 tbsp soy sauce
1/4 cup buttermilk (I used normal milk, with lemon juice squeezed in a few minutes prior to using) 
1/4 cup tomato sauce  
1 tsp Dijon mustard (wholegrain or American would be fine too)
1 kg mince (we used 500g each of beef and pork)
salt and pepper
250 g streaky bacon (we used Magills - OMG amazing, but to be honest, probably won't both next time - would rather eat the bacon as a separate meal!)

BBQ Bourbon Sauce
1 1/2 cups tomato sauce 
3 tbsp Dijon mustard 
1/4 cup brown sugar 
2 tbsp maple syrup 
1/4 cup cider vinegar 
2 tbsp Worcestershire sauce 
1/2 cup bourbon 
juice of half an orange
2 tsp Italian seasoning (or garlic salt, or something along those lines)

  1. Place all sauce ingredients into a small pot and simmer for 20 minutes, until thick. 
  2. Heat the butter in a large pan, saute the onion, celery, carrot and garlic for 5 minutes until the veges are soft.  Add mushrooms and cook for a further 5 minutes.  Remove from heat and put aside in a large bowl.  
  3. Add remaining loaf ingredients (except bacon) into bowl and mix thoroughly.  Line a large loaf tin (or use a silicone one) - roughly 15 x 25 cm - and press meatloaf mixture into it.  Poke some holes in the top of the loaf.  Pour 1/4 of the sauce over the meat and bake at 180°C for 30 minutes.  
  4. Transfer loaf to a roasting dish, arrange bacon over the top.  Brush with more sauce and bake for further 30 minutes.  
  5. Serve with mash and greens and a drizzle of the sauce.  

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