Meatloaf with a Kick

7
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"We enjoyed this meatloaf which was originally printed in Redbook Magazine. The original recipe says to shape the meatloaf into a loaf and cook it on a cookie sheet - I used a loaf pan instead. Served with baked potatoes and cooked carrots -- my idea of a comfort meal! Leftovers make great meatloaf sandwiches."

Original recipe yields 7 servings
OK
  • FOR THE GLAZE
  • FOR THE MEATLOAF

Nutritional

  • Serving Size: 1 (290.1 g)
  • Calories 589.6
  • Total Fat - 32.5 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 202.9 mg
  • Sodium - 1262 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 2.1 g
  • Sugars - 9.3 g
  • Protein - 52.6 g
  • Calcium - 53.7 mg
  • Iron - 6.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step 1

To make the glaze: whisk together glaze ingredients (ketchup - worchestershire) in a measuring cup or bowl. Set aside.

Step 2

Heat oven to 325 degrees F.

Step 3

In a food processor grind the oatmeal and then transfer the oatmeal to a large bowl. Stir in egg, milk, peppers and cumin.

Step 4

In the food processor (I don't clean it out) add the vegetables (onion - garlic) and pulse until chopped. Stir into beef mixture - do not over mix.

Step 5

Spoon into a loaf pan (see description) and bake for 10 minutes, spoon glaze over meat loaf and then continue cooking for another 50 minutes. Let rest for a few minutes before serving.

Tips & Variations


No special items needed.

Related

ImPat

I scaled this back for 3 serves using 500 grams of heart smart lean mince and cooked for 40 minutes at 170C and we all enjoyed the kick and the fact the glaze was not sweet. I did omit the celery as I didn't have any and as my food processor was playing up I used the coffee grinder I use for spices to pulverise the oatmeal and grated the carrot and finely diced the onion. Thank you ellie for a delicious main, made for Pick Me tag game.

review by:
(11 Dec 2014)

Gerry

It definitely is a Meatloaf with a kick and unlike any meatloaf I have made. Baked in small loaf pan, the rest in large muffin cups to freeze for individual servings. They are freezer friendly. Next time I make this will simply mix the ingredients in a bowl to make for easier and faster clean up time and for us cut back on the cumin. Thanks for sharing.

review by:
(27 Nov 2014)

Mikekey

Easy recipe and pretty tasty. I made it with the glaze but found it to be a bit too sweet. I will use just tomato sauce instead of ketchup with the cumin and worcestershire. I also cut the amount of cayenne in half and it still packed a kick.

review by:
(2 Oct 2014)