Caramelised onion glazed meatloaf

  • 15 mins preparation
  • 2 hrs cooking
  • Serves 4
  • Print


Caramelised onion glazed meatloaf
  • 1 tablespoon olive oil
  • 2 large brown onions (400g), sliced thinly
  • 1/4 cup (55g) firmly packed light brown sugar
  • 1/4 cup (60ml) cider vinegar
  • 12 slice prosciutto (180g)
  • 1 kilogram (2 pounds) minced (ground) beef
  • 1 egg, beaten lightly
  • 1 cup (70g) stale breadcrumbs
  • 2 tablespoon tomato paste
  • 1 clove garlic, crushed
  • 3 medium potatoes (600g), chopped coarsely
  • 2 medium parsnips (500g), chopped coarsely
  • 40 gram (1½ ounces) butter, chopped coarsely
  • 1/2 cup (125ml) hot milk
Mustard glaze
  • 1/4 cup (60ml) water
  • 1/3 cup (95g) tomato sauce (ketchup)
  • 1/3 cup (95g) barbecue sauce
  • 2 tablespoon wholegrain mustard
  • 2 tablespoon light brown sugar, extra


Caramelised onion glazed meatloaf
  • 1
    Heat oil in large frying pan; cook onion, stirring, about 5 minutes or until soft and browned lightly. Add sugar and vinegar; cook, stirring, about 15 minutes or until onion is caramelised. Cool.
  • 2
    Preheat oven to 200°C (180°C fan-forced). Grease 14cm x 21cm (5½-inch x 8½-inch) loaf pan; line base and long sides of pan with prosciutto slices, allowing 7cm (2¾ inches) overhang on long sides of pan.
  • 3
    Combine beef, egg, breadcrumbs, paste and garlic in large bowl. Press two-thirds of the beef mixture into pan; top with onion mixture, cover with remaining beef mixture. Fold prosciutto slices over to cover beef mixture.
  • 4
    Bake meatloaf, covered, 40 minutes. Remove loaf from oven. Drain excess juices from pan.
  • 5
    Turn pan upside-down onto foil-lined oven tray; remove pan. Combine half the sauces, half the mustard and half the extra sugar in small bowl. Brush loaf with sauce mixture; bake, uncovered, basting occasionally with sauce mixture, about 20 minutes or until loaf is cooked through. Stand 10 minutes; slice thickly.
  • 6
    To make parsnip mash; boil, steam or microwave potato and parsnip until tender; drain. Mash vegetables in large bowl with butter and milk until smooth.
  • 7
    To make mustard glaze, combine the water with remaining sauces, mustard and sugar in small saucepan; stir over low heat until sugar dissolves. Bring to the boil; reduce heat. Simmer, uncovered, 2 minutes.
  • 8
    Serve meatloaf with parsnip mash and mustard glaze.

More From Women's Weekly Food