Classic American Meatloaf with Ketchup Glaze, Mashed Potato and Roasted Carrots
- Preheat oven to 180°C.
- Finely dice onion 1 and soften in olive oil 10 ml in a small pan over medium heat for ⏲ 5 minutes. Set aside to cool slightly.
- In a large bowl, combine beef mince 500 g, the cooled onion, breadcrumbs 40 g, eggs 1, milk 45 ml, Worcestershire sauce 10 ml, garlic cloves 2, salt 5 g, and black pepper. Mix with your hands until just combined — don't overwork it or the loaf will be dense.
- Transfer the mixture to a loaf pan and shape into a compact loaf. Alternatively, free-form on a sheet pan lined with baking paper — gives more crust on the sides.
- Mix together ketchup 55 ml, brown sugar 10 g, and mustard 5 g in a small bowl for the glaze. Spread half over the top of the raw loaf.
- Bake for ⏲ 30 minutes, then spread the remaining glaze over the top. Return to the oven for a further ⏲ 25 minutes until the internal temperature reaches 75 °C and the glaze is sticky and caramelised. Rest for ⏲ 10 minutes before slicing.
- While the meatloaf bakes, peel and cut carrot 4 and toss with olive oil 15 ml, salt, and black pepper on a sheet pan. Roast at 180 °C alongside the meatloaf for ⏲ 35 minutes, turning once halfway, until tender and catching colour at the edges.
- For the mash: boil potatoes 600 g in salted water until completely tender, about ⏲ 20 minutes. Drain well. Mash with butter 30 g and milk 80 ml. Season with salt and black pepper. Keep covered until serving.
- Slice the meatloaf at the table and serve with mash and roasted carrots. Offer extra ketchup on the side.
Serves 3