festive meatloaf.
Serves: 8
Total Time: 1 hour 10 minutes
Cook Time: 50 minutes
Prep Time: 20 minutes
Dietary Callouts: Gluten-Free Option | Nut-Free Option
Meatloaf Ingredients:
500g beef mince from Meat on James Street
1 small onion, finely chopped
1 cup panko crumbs or breadcrumbs (use gluten-free if preferred)
½ cup milk
1 egg
2 cloves garlic, minced
Pinch of finely chopped thyme
Pinch of finely chopped rosemary
80g pine nuts or nuts of your choice, roughly ground
Pinch of sea salt
Cracked black pepper
Optional Decoration:
8–10 slices streaky bacon from Meat on James Street
¼ cup tomato sauce
To Serve:
1 x 415g can pitted cherries, drained (reserve juice for glaze)
-
200ml cherry juice (reserved from can)
2 tablespoons balsamic vinegar
1 tablespoon brown sugar or honey -
Preheat the oven to 180°C (bake) and grease a standard-sized loaf tin.
In a large bowl, combine all meatloaf ingredients and mix well to combine.
Line the bottom of the loaf tin with bacon strips.
Transfer the meat mixture into the tin, pressing down firmly to pack it in and shape evenly.
Carefully invert the loaf tin onto a lined baking tray. Gently lift the tin off, allowing the meatloaf to release. Rearrange any bacon strips that may have shifted.
Brush the bacon generously with tomato sauce.
Bake for 50 minutes, or until cooked through and golden.
Meanwhile, prepare the glaze. Combine cherry juice, balsamic vinegar and brown sugar in a small saucepan. Bring to a boil for 1 minute, then reduce to a simmer and cook for 10 minutes, stirring occasionally until thickened. Remove from heat and allow to cool slightly.
Let the meatloaf rest at room temperature for 10 minutes before slicing.
Serve topped with drained cherries, drizzled generously with the cherry balsamic glaze, and finished with extra sea salt and cracked black pepper. -
For a nut-free option, omit the pine nuts or replace with sunflower seeds.
The cherry glaze pairs beautifully with roasted vegetables or creamy mash.
Leftovers make incredible sandwiches the next day.