Miso Glazed Meatloaf “Sustainable Beef”
There are two definite ticks for sustainability and beef
Grass fed beef is so much better for the planet than grain fed feed-lot beef (Ask your butcher or retailer where their beef comes from, and look for the grass fed label)
The most sustainable cut of meat, and the most affordable, is mince as it uses beef from all the animal
Sam Gowings Amazing Meatloaf
This is a sensational “lockdown” recipe. Makes enough for at least 8 people. Comfort food for all the family at its best and tastes even better the next day. Using quality minced (ground) beef with a good fat ratio will help to hold the meatloaf together. For a firmer loaf, use an extra egg. Serve with Mashed potato with leek and dill (page 137). The glaze also makes a great barbecue sauce.
ALLERGENS
OPTIONAL ALLERGENS
INGREDIENTS
80 g ( 1 cup) fresh or 100 g (1 cup) dried breadcrumbs (or 100 g /1 cup ground almonds to make it gluten-free)
90 g (1/3 cup) sour cream
1 tablespoon olive oil
1 large brown onion, finely chopped
2 garlic cloves, finely chopped
3 tablespoons worcestershire sauce
1 teaspoon dijon mustard
3 tablespoons tomato paste (concentrated pur.e)
2 tablespoons finely chopped flat-leaf (Italian) parsley
freshly ground black pepper (just a tiny amount for babies)
2 large eggs, beaten
2 kg minced (ground) beef
GLAZE
2 tablespoons tomato paste (concentrated puree)
2 tablespoons worcestershire sauce
2 dessertspoons maple syrup
1 teaspoon miso
juice of 1 lemon
COOKING IT ALL UP
Combine the breadcrumbs and sour cream in a bowl and allow to stand for 15 minutes. Preheat the oven to 180C (350F). Grease and line a loaf (bar) tin with baking paper.
Heat the olive oil in a large frying pan, add the onion and garlic and cook gently until translucent and soft, about 6—7 minutes. Remove from the heat, transfer to a small bowl and allow to cool. Add the onion mixture to the breadcrumb mixture. In a large mixing bowl, combine the worcestershire sauce, mustard and tomato paste, then add the parsley and season well with black pepper. Add the breadcrumb mixture, along with the beaten egg and the beef and mix well. Transfer to the tin and bake in the oven for 30 minutes.
To make the glaze, whisk all the ingredients together. Remove the meatloaf from the oven and spread the glaze over the top using the back of a spoon. Bake in the oven for another 30 minutes. Test the meatloaf with a skewer — the juices should run clear and the loaf should feel firm. Remove from the oven and allow to rest for 10 minutes before slicing, giving it time to set so it won’t crumble when sliced. Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.
For babies always allow to cool before serving. For younger babies puree the meatloaf with some mashed potato until smooth — add milk to dilute if it's too thick. For older babies this makes ideal finger food — just crumble it up. You can also mix it through mashed potato or vegetable puree. For toddlers serve as for adults.