Glazed meatloaf

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
  • Print


Glazed meatloaf
  • 1 trimmed corn cob (250g)
  • 1 medium carrot (120g), grated coarsely
  • 1 medium zucchini (120g), grated coarsely
  • 1 baby beetroot (25g), peeled, grated coarsely
  • 600 gram beef mince
  • 1 egg
  • 1/2 cup (50g) packaged breadcrumbs
  • 2 tablespoon tomato sauce
  • 2 tablespoon barbecue sauce


Glazed meatloaf
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease 12cm x 22cm loaf pan.
  • 2
    Remove kernels from corn; combine corn, carrot, zucchini, beetroot, mince, egg and breadcrumbs in large bowl. Press mixture into pan.
  • 3
    Cover pan with foil; bake 40 minutes. Remove loaf from oven; drain excess juices from pan.
  • 4
    Turn pan upside-down onto foil or baking-paper-lined oven tray; remove pan. Brush loaf with combined sauces; bake, uncovered, brushing occasionally with sauce mixture, about 20 minutes or until loaf is cooked through. Stand 10 minutes before slicing thickly.
  • 5
    Cut a slice of the meatloaf into fingers for toddler; serve with extra tomato sauce.
  • 6
    Season remaining meatloaf to taste; serve with mustard, horseradish or chutney


Meatloaf is good served hot, warm or cold – serve it as a meal with mash and green vegies or a salad. Cold meatloaf makes a great sandwich filling. Meatloaf doesn’t freeze well.

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