Aussie meatloaf

Yield: 8 servings

Measure Ingredient
1 pounds Ground beef - lean
1 pounds Sausage stuffing
1 cup Breadcrumbs - fine
2 \N Onions - medium, chopped
\N \N Fine
1 tablespoon Curry powder
1 \N Onion - chopped very fine
¼ cup Water
½ cup Ketchup
¼ cup Dry red wine OR beef stock
¼ cup Worcestershire sauce -
\N \N Lea & Perrins
½ cup Water
1 tablespoon Parsley - chopped
1 \N Egg - beaten
1 cup Clove - crushed
½ cup Milk
\N \N Salt and pepper to taste
2 tablespoons Vinegar
1 tablespoon Instant coffee
¼ cup Brown sugar - packed
1 ounce Margarine
2 teaspoons Lemon juice


Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style - First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan.

Bake 30 minutes at 375F.

SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches.

Servings: 8

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