Jac made meatloaf for dinner and served it with sauteed vegetables (cabbage, onion, mushroom, zucchini, green beans and peas) and garlic mashed potatoes.
Jac knows I love meatloaf that has hard-boiled egg in the centre, so when she makes meatloaf she always makes sure to include the hard-boiled egg. I love the tomato sauce glaze too. We’ve used barbecue sauce before, but tomato sauce is my favourite.
I’ve posted this recipe before, but people keep asking about it so here it is again:
Recipe: Jac’s meatloaf
Serves 4 – 6, depending on serving size, accompaniments and appetites (of course!). For the two of us, this makes three or so meals.
Ingredients
250 g turkey mince
250 g sausage mince
Half a cup of finely chopped celery
One small onion, very finely chopped
1 heaped teaspoon dry mustard
1/4 cup of breadcrumbs
3 tablespoons Worchestershire sauce
4 eggs
Salt and pepper to season
Tomato ketchup for glazing the meatloafMethod
- Pre-heat oven at a fairly low temperature of 160-180C (depending on your oven).
- Hard-boil 3 of the eggs and then remove the shells.
- Mix all the other ingredients together well. The last egg should be mixed in raw, helping to bind the mixture.
- Put the meatloaf mixture in a greased loaf pan (we used a 22-cm non-stick pan and sprayed it with canned canola spray). Make a “canal” in the centre as you fill the pan, and put the hard-boiled eggs in a line in the “canal”. Fill the rest of the pan up with the mixture, making sure to fill the space above and between the eggs with meatloaf mixture, leaving no air pockets between the eggs. You shouldn’t be able to see the boiled eggs once the pan has been filled with all of the meatloaf mixture. The eggs will be a nice surprise in the centre of each slice of meatloaf when served.
- Spread a layer of tomato ketchup on top of the meatloaf.
- Bake the meatloaf in the oven for about 1 hour.
Notes
The eggs don’t really get overcooked even though they are already hard-boiled – the meatloaf is really moist and I guess this stops the eggs from drying out in the centre. If you don’t care for the hard-boiled eggs you can leave them out entirely.You can use barbecue sauce instead of ketchup for the glaze if you prefer.
The meatloaf should served as at least 1-cm thick slices. We recommend serving it with vegetables and/or a carbohydrate like potatoes. Mashed potatoes go especially well, as do baked beans.
Jac loves leftover meatloaf in a sandwich for lunch the next day; I love leftover meatloaf with Swiss cheese and an extra squirt of tomato sauce in a toasted sandwich for breakfast.
I'm TFP, a food blogger from Perth, Western Australia.
{ 19 comments… read them below or add one }
What a lovely hearty dish. I think the tomato glaze would work perfectly. I usually add a good amount of mustard (dijon) when I make meat loaf!! So tasty.
Looks good! I also really like the egg in the middle – reminds me of scotch eggs of course, which I haven’t ad for years!
Thats a great idea! it kinda reminds me of Embutido, a Filipino sausage with hard boiled eggs in the middle. :)
I like smokey BBQ sauce for the glaze :)
I’m not a big fan of meatloaf – maybe it’s because I’ve only had badly-made, mushy ones. The egg in the middle looks so cool! Your dinner looks lovely as always. :)
Wei-Wei
Oh have you tried Grosvenor Pie ? It’s a porkpie with an egg in it , really good with Mayo 8).
Thanks for the precipe also , one for the book 8)
Meatloaf was suggested in place of birthday cake this year!
MmmMMMmm!! The egg is B-U-tiful in Jac’s meatloaf. :-) I need to include boiled egg in my meatloaf; will do that next time. Always bake mine in a “toaster oven.” Love it fresh or as leftovers; served on a plate with sides like as in your photos OR cold sandwich later. Must have ketchup. A Midwestern US favourite is the open-faced hot meatloaf sandwich with mashed potatoes & gravy (over all). Now that’s a meal! ;-) Unfortunately most meats don’t “agree” with me, so it’s a very occasional yummy indulgence.
Another yummy meal from Chef Jac! My family loves my meatloaf. I serve various sides. Sometimes mashed with gravy. Sometimes scalloped or pilaf. I have to tell you TFP, my book shelves are complete! Yay!!
Ooh, I really like how the egg looks in that meatloaf slice! Thanks for pointing out that the egg doesn’t get dried out… that was the first thing I thought of (being a lover of runny eggs myself).
Hmm… now I have a hankering for meatloaf. I should make one soon! I like marinara sauce on mine but ketchup/tomato sauce glaze also sounds great.
Lisa,
Oh yes, I think a few different mustards would all work well, dijon, wholegrain, English… mmm.
Craig,
Hahaha yes, it’s very Scotch eggy! Perhaps that’s why I love meatloaf with egg in the middle – because I love Scotch eggs!
Mathai,
Jac made a Filipino style meatloaf one night, with eggs in the middle – see this old post: Fantastic dinners at home. Jac loves BBQ sauce glaze best too.
Wei-Wei,
I’ve always liked meatloaf. I didn’t think I’d like it – but when I ate it for the first time (my eldest sister and I cooked one for dinner when we shared a flat) I loved it – that very first meatloaf was cooked in the microwave and it also had a tomato sauce glaze.
Fiona,
Oooh! I like that idea. Of course, you could just make a meat cake! http://www.blackwidowbakery.com/demo/meatcake/
Cindy,
Open-faced hot meatloaf sandwich smothered in gravy sounds great! I don’t eat a lot of red meat any more – I just don’t digest it very well. I love this meatloaf though.
kathy,
Fantastic news re the bookshelves, congrats! Yeah, Jac likes to think up different sides to serve with meatloaf. And I like to eat them. :P
Megan,
The egg doesn’t get terribly overcooked, but the yolks are definitely not runny by the time the meatloaf’s been cooked in the oven! Yeah… I feel like meatloaf all over again, now!
Here it´s called “false hare”. My Mum used to give it “hair”, too, she put sticks of ham in it. So yummy when they get crispy.
i saw your eggs and i have to tell you about ramen eggs!
i live in singapore and went to a restaurant called Marutama. they serve the most delicious seasoned eggs! give it a try when you’re free!
http://yogaisforeveryone.info/2008/09/ramen-egg/
follow the steps to cooking the eggs from the above website.
use the following methods for the seasoning:
3 parts water
1 part mirin (sweet cooking sauce)
1 part soy sauce
(i prefer putting in a little less mirin and more soy sauce)
i soaked them for about 2 days to get a really nice seasoned egg! give it a try and post it!!! i actually have a picture of it but i’m not too sure how i’m supposed to show it to you. haha!
Yummo! I have always cooked meatloaf the way my mum does it, which is using beef mince, and topped with strips of bacon. The bacon goes all crunchy in the oven! However the tomato sauce topping also appeals, probably because I always smother mine in it anyway :)
I’m from singapore and believe it or not, have never tasted meatloaf in my life. Guess, it’s just one of those dishes that we don’t see often at the restaurants here.
Your home-made meatloaf looks really awesome and the egg in the middles just made it look more even more yummy!
Iris,
Yum! Crispy sticks of ham would make just about anything even yummier!
vanessa.c
Ramen eggs sound really good. I’ll have to give them a try one day. Shame that the pics at that website won’t display for me.
Mandy,
Mmm, bacon AND tomato sauce would be great!
Dee,
Meatloaf isn’t a dish you tend to find in restaurants here either – it’s a dish people mostly cook at home. I remember reading about meatloaf or hearing people talk about it on American TV shows as a kid in Malaysia (I lived there until age 10) and wondering what it tasted like. My mum/grandma have never cooked it at home in Malaysia or in Australia. I didn’t get to try it until I was around 19 or 20 years old. :)
Hi TFP, I made this last night, pretty much an exact replica minus beans in the sauteed veggies. It was DELICIOUS! Thanks to you and Jac for sharing the recipe. One thing I noticed was that after an hour cooking, the meatloaf was swimming in a little fat pool and some of the tomato glaze had slid off. I drained the fat, then resauced and popped back in the oven for another 15 minutes.
My only question is — where does Jac get the time to cook so well?! I’m not working at the moment, and this probably took me 1.5-2 hours. I can’t imagine whipping this up after work! :)
TFP, regarding your reply to Dee: Meatloaf was common back home, and after moving to this area it surprisingly was, and remains, the one “meat and potatoes” Midwestern meal that I most miss. A grocery chain also had a dine-in cafeteria which usually included large moist slabs of tomato sauce-glazed meatloaf baked to perfection. Paired with 2 side dishes (I usually chose mash & gravy, and pistachio whip salad) and a fluffy dinner roll…wonderful.
I made the meatloaf, with addition of grated carrot and zucchini as I was serving it to kiddies. Needs a little more cooking time and some extra breadcrumbs, but oh so tasty. Kids and adults very happy with meatload and enjoyed the surprise of the eggs in the middle. Thanks for sharing the recipe.
Cool, Kerry! As with most recipes, cooking times can vary slightly depending on your oven. Glad it went down well with everyone. Jac will probably like the idea of extra grated carrot and zucchini in it. :)