Meatloaf Mummy recipe
- Preparation and cooking time
- Prep:
- Cook:
- A little work
- Serves 6
Ingredients
- 1tbsp Olive oil, plus extra for greasing
- 2 Red onions, finely chopped
- 1 Clove of garlic, crushed
- 200ml Tomato ketchup
- 2tbsp Soft light brown sugar
- 2tbsp Honey or maple syrup
- 2tsp Worcestershire sauce
- 4tbsp Orange juice
- 85g Fresh white breadcrumbs, 2 slices, crusts removed
- 1tsp Fresh thyme (1/4 tsp dried)
- 1 Carrot, grated
- ½ Apple, peeled, cored and grated
- 450g Lean minced beef
- Salt and pepper to season
- 150g Parpadelle pasta
- 1 Ball of mozzarella
- 1 Black olive
Method
- STEP 1
Preheat the oven to 180C/350F/Gas 4/Fan 160. Lightly grease a baking sheet.
- STEP 2
Heat the oil in a medium saucepan and sauté the onion for 6-8 minutes, until soft. Add the garlic and cook for 1 minute, then transfer half of the onion to a bowl and leave to cool. Add the ketchup, sugar, honey, Worcestershire sauce and orange juice to the saucepan.
- STEP 3
Add the breadcrumbs to the remaining onion and stir, then add the rest of the ingredients and 3 tbsp of the sauce. Season to taste with salt and pepper. Spoon into an 8” / 20 cm shallow round ovenproof dish. Level the top and bake for 25 minutes. After 25 minutes, pour over the sauce and bake for another 10 minutes.
- STEP 4
While the meatloaf is cooking, boil the pasta in boiling water, according to the packet instructions. Drain and toss in a little olive oil.
- STEP 5
Arrange the pasta over the meatloaf in lines to make a mummy effect. Slice two round slices of mozzarella and place two halved black olives for eyes on top and place within the pasta.
- STEP 6
Bake the meatloaf for another 30 minutes then brush with some of the sauce. Bake for a further 10 minutes then brush again and bake for 5 more minutes. Remove from the oven and leave to rest for 10 minutes.
- STEP 7
Meanwhile heat the remaining sauce until boiling, and bubble for 1 minute. Serve the meatloaf in slices with the BBQ sauce.