Meatloaf

It may be sacrilegious to say this, but this meatloaf performed in true loaves and fishes style recently. Spanning a number of meals (ie intended dinner to lunchtime rolls with relish) and across the suburb – to my mother and her temporarily housebound neighbour, it just kept on giving. All were sated and many enquired about seconds. Not customary for the humble weeknight meatloaf – but this one was holding a couple of illicit secrets close to its glazed chest. Bourbon and coffee.

I’m not sure how many meatloaves I’ve shaped and baked over the years, but most have been met with reasonable appreciation – although never requested for birthday meals. Hearty, hale and hot, they do their winter mealtime job well. However, as with all things in life, there is always room for improvement. So when Masterchef’s hale and hearty Matt P coated his meatloaf in homemade barbeque sauce, it occurred to me how just how naked our meatloaves had been.

Once this sauce was whipped up, there was plenty to dress the meatloaf in and ample over to freeze for rissole and burger nights to come.

250ml tomato sauce
2 tsp onion powder
1 tsp garlic powder
1 tsp English mustard powder
120g treacle
1 tsp ground allspice
1 tsp paprika
2 tbspn Worcestershire sauce
¼ cup maple syrup
¼ cup cider vinegar
2 tbspn brown sugar
3 tbspn bourbon
1 espresso shot

Combine all ingredients except for bourbon and espresso in a saucepan set over medium heat.
Cook for 20 minutes or until sauce thickens, stirring occasionally.
Add bourbon and espresso, stir to combine.

If you need a simple meatloaf recipe to play with this one makes a good starting point. If there are herbs or condiments that you prefer, simply add them and take out those that don’t appeal. Shape the loaf and bake it for 30 minutes. Remove from oven and brush liberally with the barbeque sauce and bake for a further 30-40 minutes or until well cooked through. Slice and serve with mash and steamed greens. Now you’re ready to feed the masses.