Glazed Pork Meatloaf
Photography Nick Tresidder.
Serves: 4-6
INGREDIENTS
2 tablespoons olive oil
1 onion, finely diced
2 cloves garlic, crushed
½ cup fresh breadcrumbs
¼ cup milk
750 grams pork mince (not ‘trim’ - see below)
2 teaspoons finely chopped thyme
grating of nutmeg
pinch allspice
1 egg, lightly beaten
sea salt and freshly ground pepper
Glaze
1 small tin crushed pineapple with juice
1 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon corn flour
Honey Mustard Coleslaw
¼ small red cabbage
¼ small green cabbage
2 spring onions, finely sliced
2 tablespoons chopped flat-leaf parsley
½ cup mayonnaise
½ cup sour cream
2 tablespoons Dijon mustard
2 teaspoons runny honey
2-3 tablespoons cider vinegar
1 teaspoon caraway seeds, toasted – optional
METHOD
Preheat the oven to 180°C.
Glaze: Combine the ingredients in a small saucepan and bring to the boil. Simmer for 2 minutes then set aside until ready to use.
Meatloaf: Heat the oil in a sauté pan and cook the onion and garlic until very soft. Cool.
Stir the breadcrumbs and milk together and leave for a few minutes. Combine the cooled onions, the remaining meatloaf ingredients and the breadcrumbs in a bowl and season generously with salt and freshly ground pepper.
Line a 4 cup capacity loaf tin with baking paper, bringing it up the sides of the tin. Tip in the mixture and smooth the top. Bake for 20 minutes then spread the glaze evenly over the top and cook for another 20 minutes.
To serve: Rest the meatloaf for 10 minutes before using the baking paper to lift it out of the tin.
Coleslaw: Slice the cabbages as finely as possible and place in a large bowl with the spring onions. A mandolin is perfect for this. Whisk the mayonnaise with the remaining ingredients and season. Toss through the cabbage and flat-leaf parsley.
To serve: Slice the meatloaf and serve with the coleslaw and shoe string fries.
This meatloaf is delicious served cold, sandwiched between slices of crusty bread with chutney.
A meatloaf such as this needs a proportion of fat to keep it moist and to help it ‘stick’ together, so do not use trim pork mince or ‘fat free’ pork for this recipe.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.