Time 5m Yield 6 Number Of Ingredients 4 Steps:
Stir ketchup, brown sugar, mustard, and nutmeg together in a bowl until sugar is completely dissolved.
Time 5m Yield 8 Number Of Ingredients 6 Steps:
Stir ketchup, chili sauce, brown sugar, lemon juice, mustard, and Worcestershire sauce together in a bowl with a whisk until the sugar dissolves.
Time 10m Yield 1 loaf Number Of Ingredients 5 Steps:
Combine all ingredients. Mix well with a whisk until everything is dissolved. Add more/less water and brown sugar to desired taste and consistency. Pour over cooked meatloaf and continue baking until sauce bubbles (approx. 5 minutes).
Time 1h15m Number Of Ingredients 11 Steps:
Preheat oven to 350 degrees, with rack in center. In a large bowl, pour milk over bread; let soak, about 30 seconds. Add sirloin, pork, onion, garlic, 1/2 cup chili sauce, parsley, Parmesan, eggs, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Using your hands, mix until combined; do not overmix or meatloaf will be dense. Divide mixture in half. Gently pat each half into a log, and place each log in an 8 1/2-by-4 1/2-inch loaf pan. Do not press down or into corners. Bake 50 minutes. Brush tops of loaves with remaining 1/4 cup chili sauce; continue cooking until juices run clear and an instant-read thermometer inserted into thickest part registers 160 degrees, about 10 minutes. Remove from oven; let rest 5 minutes. Turn loaves out of pans; slice each into eight 3/4-inch-thick slices.
Time 40m Number Of Ingredients 14 Steps:
Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely. To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins. Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin. Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.
Time 1h15m Yield 6 servings. Number Of Ingredients 11 Steps:
Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.
Time 1h15m Yield 6 servings. Number Of Ingredients 13 Steps:
Preheat oven to 350°. Tear bread into 2-inch pieces; place in a blender. Cover and pulse to form coarse crumbs; transfer to a large bowl. Stir in egg, milk, cheese, onion, carrot, salt and pepper. Add beef; mix lightly but thoroughly. Transfer to a greased 9x5-in. loaf pan. , In a small bowl, mix glaze ingredients; spread over loaf. Bake 60-75 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Freeze option: Bake meat loaf without glaze. Securely wrap cooled meat loaf in foil, then freeze. To use, partially thaw meat loaf in refrigerator overnight. Prepare and spread glaze over top; reheat on a greased shallow baking pan in a preheated 350° oven until heated through and a thermometer inserted in center reads 165°.
Time 3m Yield 2/3 cup Number Of Ingredients 4 Steps:
Stir all ingredients together. If you plan to serve some at the table, set it aside before you baste the raw meatloaf. Baste meatloaf before and during cook time.
