New Zealand Meatloaf Recipes

BEST-EVER MEATLOAF

Steps:

• Put onion, garlic and butter in a small frying pan and cook gently for about 10 minutes, until tender but not browned. Cool. Put the crumbs in a small bowl, pour on milk and soften for 15 minutes.
• Put fennel seeds, allspice, salt, thyme, tomato concentrate and cheese together in a large bowl. Add cooled onion and garlic, scraping in all the butter, then add soaked crumbs and eggs. Mix together then add minced meats and water. Quickly mix together with your hands, just until everything is mixed in; over-mixing will condense the mixture and make the texture of the finished meatloaf too firm. The mixture should be sloppy-ish (if it is too firm it will be dry to eat - add a little more water if necessary).
• Put a large piece of plastic food wrap on a clean bench. Lay strips of bacon over plastic wrap, keeping them close together. Put meat mixture on top and shape it into a log. Use the plastic wrap to help bring the bacon strips up around the sides of the meat.
• Carefully transfer to a shallow ovenproof dish (approx. 25cm x 16cm) lined with baking paper, turning loaf over so ends of bacon strips are underneath, pulling away the plastic wrap. Chill for 20 minutes.
• Preheat oven to 175°C. Mix brown sugar, mustard and ketchup in a small bowl. Bake meatloaf for 45 minutes. Remove from oven and increase heat to 210°C. Pour off any accumulated fatty liquid.
• Spread the tomato ketchup mix over the meatloaf. Return meatloaf to oven and cook for 15-20 minutes more until brown. Remove from oven and cool for 10 minutes or more before slicing.

MEATLOAF

Steps:

• Combine all of the ingredients together by pulsing in a food processor.
• Spoon the mixture into a greased loaf tin.
• Bake at 160°C for 1 hour.
• Cool in the tin for 10-15 minutes before turning out.

CLASSIC MEATLOAF

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, parsley, eggs, onion, garlic, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing bowl. Using your hands, mix together until well combined.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf about 9 inches by 5 inches. Bake the meatloaf for 30 minutes.
• Stir the brown sugar together with the remaining 1/4 cup ketchup and 1 teaspoon Worcestershire in a small bowl for the glaze. Brush the top and sides of the meatloaf all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.

TENNESSEE MEATLOAF

Steps:

• Combine ketchup, brown sugar, and cider vinegar in a bowl; mix well.
• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray or line with aluminum foil for easier cleanup (see Cook's Note).
• Place onion and green pepper in covered microwave container and cook until softened, 1 to 2 minutes. Set aside to cool.
• In large mixing bowl, combine garlic, eggs, thyme, seasoned salt, black pepper, mustard, Worcestershire sauce, hot sauce, milk, and oats. Mix well. Stir in cooked onion and green pepper. Add ground beef, pork, and veal. With gloved hands, work all ingredients together until completely mixed and uniform.
• Divide meatloaf mixture in half and pat half of mixture into each prepared loaf pan. Brush loaves with half of the glaze; set remainder of glaze aside.
• Bake in preheated oven for 50 minutes. Remove pans from oven; carefully drain fat. Brush loaves with remaining glaze. Return to oven and bake for 10 minutes more. Remove pans from oven and allow meatloaf to stand for 15 minutes before slicing.

MEATLOAF

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.