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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.