3 tablespoons olive oil
1 onion, grated
1 large carrot, grated
2 cloves garlic, crushed
250 grams button mushrooms, finely chopped
1 tablespoon finely chopped rosemary
2 tablespoons tomato paste
½ cup sour cream
½ cup fresh soft white breadcrumbs
1 teaspoon ground allspice
¼ cup finely chopped flat-leaf parsley
500 grams beef mince
500 grams pork mince
sea salt and freshly ground pepper
2 tablespoons Worcestershire sauce
2 tablespoons melted butter
1 tablespoon tomato paste
1 tablespoon Dijon mustard
1 tablespoon brown sugar
1 teaspoon dry English mustard
½ cup crushed tinned Italian tomatoes
26 cm round ovenproof gratin or baking dish.
Preheat the oven to 180˚C.
Glaze: Combine all the ingredients in a bowl and set aside.
Meatloaf: Heat the oil in a sauté pan and cook the onion, carrot, garlic, mushrooms and rosemary with a good pinch of salt for 10 minutes over a medium high heat or until the vegetables are soft. Stir in the tomato paste and cook for 1 minute. Spread out on a large plate to cool for 10 minutes.
Whisk the sour cream and eggs in a large bowl then stir in the breadcrumbs, allspice and parsley. Add the meat and cooled vegetables and combine everything gently but thoroughly. Season generously. Don’t over-mix or the meatloaf will be tough and dense.
Transfer the mixture to the ovenproof dish and bake for 20 minutes. Spoon the glaze evenly over the top and cook for a further 25 minutes or until the juices run clear. Rest the meatloaf, loosely covered, for 10 minutes before serving.
Serve with sautéed potatoes and coleslaw or a salad.
For quicker preparation: first roughly chop the onion, carrot, garlic and mushrooms. Put the onion, carrot and garlic in a food processor and chop finely then add the mushrooms and rosemary and process again until finely chopped.