Glazed meatloaf

The beauty of this meat loaf is that you can use regular sausage mince, or buy your favourite sausages and simply squeeze the mince from the skins. We love it with creamy mash and greens.

  • 1 hr 25 mins cooking
  • Serves 6
  • Print


Glazed meatloaf
  • 10 slice prosciutto (150g)
  • 500 gram (1 pound) minced (ground) beef
  • 315 gram (10 ounces) sausage mince
  • 1 carrot (120g), grated coarsely
  • 1 zucchini (120g), grated coarsely
  • 1 brown onion (150g), chopped finely
  • 1 clove garlic, crushed
  • 1 egg
  • 1/2 cup (50g) packaged breadcrumbs
  • 1/3 cup (95g) tomato sauce (ketchup)
  • 1/3 cup (95g) barbecue sauce
  • 2 tablespoon light brown sugar
  • 1 tablespoon wholegrain mustard
  • 1/4 cup (60ml) water
  • 750 gram (1½ pounds) potatoes, chopped coarsely
  • 30 gram (1 ounce) butter
  • 1/2 cup (125ml) hot cream


Glazed meatloaf
  • 1
    Preheat oven to 200°C/400°F. Oil 15cm x 20cm (6 inch x 8 inch) loaf pan.
  • 2
    Line base and sides of pan with prosciutto, leaving overhang on long sides of pan to cover top of loaf.
  • 3
    Combine both minces, carrot, zucchini, onion, garlic, egg and breadcrumbs in large bowl; season. Press beef mixture into pan; fold prosciutto over top to cover mixture. Bake, covered, 50 minutes.
  • 4
    Meanwhile, combine sauces, sugar and mustard in small bowl.
  • 5
    Remove meatloaf from oven; drain juices from pan. Carefully invert meatloaf onto foil-lined oven tray.
  • 6
    Brush meatloaf with half the sauce mixture; bake, uncovered, basting occasionally with sauce mixture, about 20 minutes. Stand 10 minutes; slice thickly.
  • 7
    Meanwhile, for potato mash, boil, steam or microwave potato until tender; drain. Mash potato in large bowl with butter and cream until smooth, season to taste.
  • 8
    Combine the water with remaining sauce mixture in small saucepan; stir over heat until sugar dissolves. Bring to the boil; simmer, uncovered, about 2 minutes or until sauce thickens slightly.
  • 9
    Serve meatloaf with potato mash and sauce.


potato mash If you can't find sausage mince, buy the same weight in sausages and simply squeeze the mince from the sausage skins.

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