There is something special about meat loaf. I feel that it is really under rated these days. People tend to associate meat loaf with it being boring food.
My first memory of meat loaf was when I watched American TV. You know, the scene when the mother says “it’s dinner time! We are having meat loaf” and the kids making faces. Perhaps, growing up in Singapore, I have been so blessed with having traditional Chinese food, that I just thought that those poor American kids having to suffer through dinner!
So without tasting or knowing exactly what that was, I concluded that meat loaf must be tasteless and boring.
Not till I started experimenting with mince meat that I realised how interesting meat loaves are. First up, they are EASY! super duper easy. And then, it’s really no fuss! Exactly how I like my food to be. And budget friendly. Very budget friendly when one was a student, and the other just started working. Oh talk about memories.
More recently, I came across Matt Preston’s version of meat loaf. Now, a chef talking about meat loaf? I need to sit up and read up. He included in oats in his version in place of breadcrumbs. “Low GI idea, I like it already” I thought. The glazing idea will keep the loaf moist as well.
I substituted some glaze ingredients from what I have in the fridge and it turned out terrific as well.
Classic Meat Loaf with Glaze
600 grams of lean beef mince
1 onion chopped finely
1 tablespoon of garlic minced
1 cup of rolled oats
1 large egg
1 cup of soy milk
1/2 cup of tomato sauce/ketchup.
2 tablespoon of Worcestershire Sauce
2 tablespoon of brown sugar
1 tablespoon of mustard- I used spicy seeded but Dijon is the best)
Preheat oven to 180 C.
Combine mince, onion and garlic. Fold in oats. Then add egg and milk. Just combine, don’t over stir it. I pressed mine in a lined loaf tin but you could do it on baking tray form into a loaf shape. Roast for 30 minutes first.
Meantime, put glaze ingredients in a saucepan. Simmer for a few minutes till combined and looks syrupy. Pour 2/3s of the glaze on meatloaf after 30 minutes. Return back to the oven for another 30 minutes.
Re glaze when meatloaf is done. Rest for 5 minutes and serve with a sprinkle of salt.