Glazed meatloaf with rolled oats & herbs
26/7/2012
Serves 8
Rolled oats make a nutritious substitute for breadcrumbs in meatloaves and meatballs.
Meatloaf
| 1 kg | Minced raw beef |
| 2 | Eggs |
| 1 cup | Rolled oats |
| 2 tsp | Fresh thyme |
| 2 tsp | Sage leaves |
| 2 tsp | Worcestershire sauce |
| 1 to taste | Salt & freshly ground pepper |
| ¼ cup | Flat leaf parsley |
| ¼ cup | Barbecue sauce |
Glaze
| ¼ cup | Maple syrup |
| 2 tbsp | Dijon mustard |
Directions
- Preheat the oven to 180C.
- Dice onion and chop herbs.
- Combine all the ingredients for the meatloaf, mixing well.
- Pat into a loaf pan then upturn into a small roasting pan.
- Combine the ingredients for the glaze. Brush over the loaf.
- Bake for about an hour, basting once.
Can substitute maple syrup for pomegranite syrup.
Wine Match
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