This is hands down the most amazing meatloaf I have ever eaten. I realise ‘amazing’ and ‘meatloaf’ do not usually live in the same sentence, but now they really truly can! I have eaten a few variations on the same theme over the years and I can say with absolute certainty: there is not a recipe in the world to rival this!
My Mama used to make this when we were kids. Is it because it was the best to me as a child that I have since compared every meatloaf and determined they fall short? Could it be purely familiarity that governs our taste buds? In much the same way our psychological aversion to brussel sprouts and broad beans generally stems from unpleasant memories of youth? Or is it because this genuinely is the best meatloaf you’ll ever taste too? I guess the only way to know is to give this a try and report back! Pronto!
The inclusion of peanuts is what really takes it to the next level for me. I love including whole nuts (raw or toasted) in savoury cooking, I think it really adds something special to a dish. Perhaps this is where my love of such an addition comes from. Either way, these little crunchy nuggets add an extra element to this meatloaf and the sauce, well, the sauce is the icing on the cake!
We had this for dinner and leftovers the following night and both times it was sensational. I’m not sure I’ve let you in on just how uncomplimentary my better half is when it comes to food. Oh please don’t get me wrong, he thanks me for dinner every night and will generally remark on how something was “really good” but that’s about as gushy as he gets. When he comments more than once on any given meal, I know I’m onto a winner. And for this meal I got more than one comment! *success*
- 500g lean beef mince
- 500g sausage meat
- 1 large onion, finely chopped
- 1 c breadcrumbs
- 2 t curry powder
- 1 T parsley
- 1 egg
- 1/2 c milk
- 1/2 c water
- 1/2 c peanuts, whole
- 1/2 c water
- 1/2 c tomato sauce
- 3 T Worcestershire sauce
- 2 T vinegar
- 1/4 c brown sugar
- 2 t instant coffee powder
- 30 g butter
- 2 T lemon juice
- Preheat oven to 180 degrees Celsius. Grease a roasting dish or large loaf tin with cooking spray. Set aside.
- Mix all meatloaf ingredients together in a large bowl. I use my hands because it's the best way to get all ingredients well combined.
- Place into the prepared loaf pan (or shape into a loaf shape if using a roasting dish) and place into oven for 25-30 minutes or until browned on top.
- While the meatloaf is cooking, prepare the sauce. Place all ingredients into a small pot and bring to the boil, stirring frequently. Boil for 5 minutes and then remove from heat.
- When the meatloaf is brown on top, pour off any liquid and discard. Pour sauce over the top and return to the oven for a further 15-20 minutes or until the sauce has thickened a little and the inside of the meatloaf is cooked.
- Serve with mashed potatoes and steamed vegetables.
- You can adjust the seasonings in the sauce to suit your taste requirements.