Mention that there’s going to be meatloaf for dinner … and there are groans. Everyone has memories of Aunt Martha’s meatloaf – it was a heavy brick, it was dry, it was bland.

Time to change that! In The Devil’s Kitchen, the kitchen devils get excited when this meatloaf is on the menu. It’s super juicy. It’s got fantastic flavour. And it has a devilishly delicious spicy glaze.

This is definitely not Aunt Martha’s meatloaf. Finally, you can fall in love with meatloaf.

 

Ingredients (1 loaf)

Loaf

3 slices rye bread

¾ cup hot water

1 bouillon cube

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, minced

1 ½ tsp dried oregano

1 ½ tsp dried basil

½ tsp pepper

¼ tsp salt

2 tsp wholegrain mustard

1 ½ tsp Worcestershire sauce

3 tbsp milk

1 lb (450g) ground meat (beef/pork mix)

1 egg

 

Glaze

¼ cup ketchup

1 tsp Worcestershire sauce

½ tsp dried oregano

½ tsp dried basil

 

1. Cut the bread slices into cubes and place in a food processor. Pulse until reduced to crumbs.

2. In a small bowl, combine the hot water and bouillon cube. Break the cube up and leave it to dissolve.

3. In a frying pan, heat the oil over medium-low heat. Add the onion and saute for 5 minutes.

4. Lower the heat to low. Add the garlic and the bouillon you created in Step 2. Cover and simmer for 10 minutes.

5. In a large bowl, combine the breadcrumbs, oregano, basil, pepper, and salt.

6. Add mustard, Worcestershire sauce, and milk to the onion compote in the frying pan, with the heat turned off. Add the compote to the bread crumbs and mix until well combined.

7. Add the ground meat and cut it into the bread crumb mixture until well combined.

8. Add the egg and mix well into the meat and bread crumb mixture.

9. Preheat oven to 350F (180c).

10. Place the loaf mixture in a large loaf pan and smooth out the top with a spatula.

11. In a small bowl, combine the glaze ingredients.

12. Spread the glaze mixture evenly over the loaf surface.

13. Bake the meatloaf for 90 minutes.

Hint: Removing individual slices of this moist and tender meatloaf can be a trial – if you want nice slabs of meatloaf rather than spoonfuls. Slice the meatloaf, tilt the pan up on its end, and use a spatula to gently remove each slice.