Meatloaf with Maple–Miso Glaze
Using quality minced 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. The glaze also makes a great barbecue sauce.
Serves 6-8.
Ingredients 15
Meatloaf
80 g fresh breadcrumbs
90 g sour cream
1 tbsp olive oil
1 large brown onion, finely chopped
2 garlic cloves, finely chopped
3 tbsp Worcestershire sauce, omit for babies
1 tsp Dijon mustard
3 tbsp tomato paste, concentrated purée
2 tbsp flat-leaf parsley, (italian parsley), finely chopped
ground black pepper, freshly ground, just a tiny amount for babies
2 eggs, large, beaten
2 kg minced beef, (ground beef)
Glaze Omitted For Babies
2 tbsp tomato paste, concentrated purée
2 tbsp Worcestershire sauce
2 dessertspoons maple syrup
1 1⁄2 tsp miso
1 lemon, juiced
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Method 9
Combine the and in a bowl and allow to stand for 15 minutes. Preheat the oven to 180°C (350°F). Grease and line a loaf (bar) tin with baking paper.
Heat the in a large frying pan, add the and 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 , and , then add the and season well with black pepper.
Add the breadcrumb mixture, along with the beaten and the and mix well. Transfer to the tin and bake in the oven for 30 minutes.
To make the glaze, whisk the , , , and 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.
Pam Brook's tips
For younger babies purée the meatloaf (not using the glazed area) with some mashed potato until smooth — add milk to dilute if it's too thick. Allow to cool before serving.
For older babies this makes ideal finger food — just crumble it up. You can also mix it through mashed potato or vegetable purée. Allow to cool before serving.
For toddlers serve as for adults, but allow to cool before serving.
