From the number of recipes I’ve already published my avid reader will be aware I really like meatloaf. It is economical and tasty. It is good hot or cold. in my opinion, better cold.
It keeps well in the refrigerator and can be frozen. Yesterday I attempted a new low fat version which does not have the great sausage meat mouth sensation of a fattier product, but is flavoursome and satisfying with an energy value I calculate at about 780 kJ per hundred grams. It is also much nicer than the vegetarian meatloaf I tried a while ago. We won’t mention that again.
I was able to make this low fat version because Aldi sells “Premium” minced beef with less than 3% fat, and similar minced chicken. I bought a new silicone loaf tin just so I could make meatloaf in my turbo oven.
This meatloaf has a glaze of tomato sauce, cider vinegar and brown sugar.
Meatloaf mk VI
- Half a cup Rolled oats
- A half cup of breadcrumbs.
- One Grated carrot
- One grated onion
- Garlic, chopped, 1 tsp
- Ginger grated, 1tsp
- Cumin 1/2 tsp
- Mixed herbs, 1 tsp
- Salt pepper
- One pod of Continental Beef stock conc
- Quarter teaspoon powdered gelatine
- Half cup Hot water
- Sriracha sauce, a squirt
- BBQ sauce ditto
- Worcestershire sauce
- 500g premium Lean beef mince
- 500g Chicken mince
- 2 Tbsp Tomato sauce
- 1Tbsp Brown sugar
- 1Tbsp Apple cider vinegar
- Mix oats and crumbs with stock and hot water then other liquid ingredients
- mix well add herbs, spices, grated vegetables then meat and egg mix well again
- Place in Loaf tin
- Bake 40 min @ 175 in turbo oven
- glaze again, bake 30 min more at 160
- Stand 15 min before turning out