What she’d tell you
Grate the onion rather than chop it. It disappears into the meat and keeps it damp, and no child ever finds a piece of onion to object to.
What you need
Written for 8. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Heat the oven to 180°C and oil a loaf tin. Mix 120 ml of the ketchup with the vinegar and brown sugar for the glaze.
Put the breadcrumbs in a big bowl and grate the onion straight over them. Mix until the crumbs are wet.
Add the beef, eggs, garlic, the remaining ketchup, Worcestershire, stock powder, thyme, parsley and pepper. Mix thoroughly with your hands.
Press into the tin, smooth the top, and brush with half the glaze.
Bake 45 minutes.
Spoon off any pooled fat, brush on the rest of the glaze, and bake 30 minutes more.
Rest it 10 minutes before slicing.
If you haven’t got it
Ground Beef
half beef, half pork for something softer
Breadcrumbs
two slices of bread blitzed, or rolled oats
Keeping it
Four days in the fridge, and cold meatloaf in a sandwich is the best thing about making it.
Slices in a covered dish at 180°C for 15 minutes. Freezes for three months.
