Meatloaf with a Kick

Prep Time
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


  • 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.



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)


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)


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)