Glazed Meatloaf

Okay, I am aware that meatloaf wouldn't cut it in a fine dining restaurant, but I made this for the last State of Origin this year, following a theme of Mum's of casual food. It was an absolute hit, the glaze is the key I think. Serve with mashed potato and steamed greens.

750g premium mince

375g sausage mince

1 egg, lighly beaten

1 onion, finely chopped

1 carrot, grated

2 tbsp tomato ketchup

3 tsp worchestershire sauce

2 tsp mustard

1 1/2 cup fresh breadcrumbs

Glaze

3/4 cup water

3/4 cup tomato ketchup

1/3 cup worcestershire sauce

3 tbsp malt vinegar

1/4 cup brown sugar

40g butter

3 tbsp lemon juice

Combine all ingredients for meatloaf in large bowl, use your hands!

Use a large piece of baking sheet and flatten mixture over it in a large rectangle (to fit your roasting tray). Roll up as for a swiss roll or piece of sushi. As you roll, pull the paper away. Place in tray, seam side down. (If this is too fiddly, you can simply bake in a loaf pan, and the glaze will sit on top.)

Bake uncovered in a moderate oven for 30 minutes; remove from oven, pour off excess fat and discard. Pour glaze over meatloaf and bake, uncovered, for a further 30 minutes or until firm and cooked through, brushing occasionally with glaze. Serve hot or cold.

Glaze: combine all ingredients in a jug and microwave in one minute bursts for about five minutes, are until all ingredients are cohesive.

Serves 8-10

Source: Jules, AWW Picnics