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A deliciously good meatloaf

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1 kg veal mince (or beef mince)
2 slices white bread, (toast thickness), crusts removed
1 cup milk
1 onion, finely chopped
2 tsp oil
0.75 cup chopped flat-leaf parsley
0.5 cup tomato sauce
0.33 cup balsamic vinegar
0.33 cup Worcestershire sauce
0.33 cup brown sugar
0.5 small red onion, finely chopped
red pimento (sold in jars), chopped basil leaves


1 Place the mince in a large mixing bowl. Tear the bread into pieces, place in a bowl, and pour over the milk. Set it aside for a few minutes until it absorbs most of the liquid. Mix it with a fork. Preheat oven to moderate 180ºC.
2 Cook the onion in the oil until just softened. Add the onion, bread mixture and parsley to the mince, season with salt and pepper. Using your hand bring the mixture together and mix until combined.
3 Divide the mixture into 2 portions, place each onto a sheet of foil, topped with a sheet of baking paper (about 40cm long). Shape each portion into an oval. Bring paper and foil up to secure. Place each meatloaf onto a baking tray. Cook for 30 minutes.
4 Carefully open the foil, (be mindful of the steam), pour off the liquid that has gathered. Brush each meatloaf liberally with the glaze. Return meatloaves to the oven and cook at 200ºC for a further 20 minutes. Stand for 5 minutes before serving. To serve hot, slice the meatloaf in thickish slices. When it's cold the slices can be cut thinner.
5 To make the Glaze: Combine all of the ingredients in a small saucepan, cook over a medium heat for about 5 minutes or until slightly thickened.
6 To make the Salsa: Chop the onion and the red pimento finely. Drizzle with a little olive oil Add a few torn basil leaves.


1 Rissoles, burgers and meatballs should always be thoroughly cooked. They should not be served rare or pink. A good guide is to insert a skewer into the thickest part; if it is ready to eat the juices will be clear.
2 Freeze uncooked rissoles in a shallow, rigid container. Defrost overnight in the fridge. Pat rissoles lightly with paper towel brush or spray them with a little oil and cook as directed.
3 Refer to use-by-dates on packaged mince and use well within that time. Loose mince purchased from the butcher is best used within 1 to 2 days of buying it.
4 Lay it out flat to freeze, it will then defrost evenly and quickly.
5 Thaw frozen mince in the fridge, or in the microwave Thaw it on the lowest shelf in the fridge, below and or away from any ready to eat food. If you thaw mince in the microwave it must be cooked right away.