My Amazing Meatloaf

Chef's special go to meatloaf recipe.

I find sausage mince is better than mince (ground beef). It keeps the moister better and is a more compacted texture that's easier to cut without the meatloaf falling apart.

Chefs special meatloaf secrets.

I accompany my meatloaf with boiled veggies and white sauce, but you can make roast vegetables and gravy or anything you wish to accompany the meatloaf. Great on sandwiches the next day.

Recipe

Makes 4 Serves

500 Grams Sausage Mince

1 Egg

1 Tablespoon Bread Crumbs

50 Grams Peas

50 Grams Beans

50 Grams Corn

1/2 Diced Onion

3 Cloves Diced Garlic

5 Grams Sage Chopped

1 Teaspoon Cayenne Pepper

1 Tablespoon Worcestershire Sauce

1/2 Teaspoon Salt

1/2 Teaspoon Cracked Black Pepper

Directions

In a large bowl, add all your ingredients.

Mix with your hands to combine, making sure everything is mixed as evenly as you can get.

In a small rectangular cake dish, use spray oil, so the meat loaf does not stick. You can use oil to grease around the cake dish or baking paper.

Evenly spread your meatloaf mix in the cake dish.

Cook the meatloaf in an oven for 1 hour on 180 degrees Celsius.

You can cut the meatloaf right away or let it cool, cutting it warm so it cuts easier.

Add any sides, like vegetables. Top it off with white sauce or gravy. Enjoy!