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American-style meatloaf with sweet & sour glaze

American-style meatloaf with sweet & sour glaze

By Leonardo Baldi
10’ Prep time
45’ Cook time
55’ Total time
259 Calories
6 Serving

Summary

This recipe is perfect for making ahead, you could even make mini meatloaves using a muffin tin rather than a loaf tin and adjusting the cooking times accordingly, ready for packed lunches or picnics.
Leonardo Baldi 0 Followers

Step by Step

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Step 1

Preheat the oven to 220°C, gas mark 7. Line a 900g nonstick loaf tin with the bacon, making sure the rashers are close together but not overlapping.
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Step 2

Mix the remaining meatloaf ingredients together in a large bowl, then transfer to the prepared loaf tin. Finish by tucking the ends of the bacon over the top of the loaf. Roast for 20 minutes, until partly cooked. Mix the glaze ingredients together.
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Step 3

Remove the meatloaf from the oven and turn out onto a baking sheet. Brush with the glaze, then place back into the oven for a further 25 minutes, until cooked through and piping hot throughout with no pink meat. Cut into thick slices and serve warm. Delicious with corn on the cob and a green salad.

Ingredient

  • Light brown soft sugar
    Light brown soft sugar
    2 tsp
  • Garlic
    Garlic
    4 clove/s
  • Essential carrot
    Essential carrot
    1
  • Essential onion
    Essential onion
    1
  • Essential free range white egg
    Essential free range white egg
    1
  • Essential dijon mustard
    Essential dijon mustard
    0.5 tsp
  • Essential celery
    Essential celery
    1
  • Essential 10% fat british beef mince
    Essential 10% fat british beef mince
    500 grams
  • Essential british smoked bacon streaky rashers
    Essential british smoked bacon streaky rashers
    250 grams
  • Essential tomato ketchup
    Essential tomato ketchup
    2 tsp
  • Breadcrumbs
    Breadcrumbs
    75 grams

Nutrition Facts

View nutrition facts
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