Barbecue-glazed meatloaf

Cold meatloaf makes a delicious sandwich filling on sourdough bread. Serve with melted cheese, mixed salad leaves and a chunky beetroot relish. This barbecue-glazed meatloaf also makes a good lunchbox addition just sliced cold and wrapped.
Barbecue-glazed meatloaf
1H 10M
1H 25M


Barbecue glaze


1.Quarter capsicum; discard seeds and membrane. Roast under grill or in a very hot oven, skin-side up, until skin blisters and blackens. Cover capsicum pieces with plastic or paper for 5 minutes. Peel away skin; slice capsicum thinly.
2.Preheat oven to 180°C (160°C fan-forced). Line 8cm x 25cm bar cake pan with plastic wrap. Lightly oil 25cm x 30cm swiss roll pan.
3.Using hand, combine minces, onion, garlic, breadcrumbs, egg, olives and herbs in large bowl. Press half of the meatloaf mixture into bar pan. Lay capsicum strips over top, leaving 1cm border; press remaining meatloaf mixture over capsicum.
4.Turn bar pan onto swiss roll pan; remove plastic wrap from meatloaf. Cover top and sides of meatloaf with bacon, overlapping slices. Bake, uncovered, 15 minutes.
5.To make barbecue glaze; combine ingredients in small saucepan; bring to a boil. Reduce heat; simmer, uncovered for apx 5 minutes.
6.Pour off any excess fat from meatloaf, brush with glaze; bake, uncovered for 25 minutes or until meatloaf is cooked through. Stand 10 minutes before serving.

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