Andrew
This recipe provides an appetising dash of smokiness and sweetness to your dish.
This festival, instead of sticking to the traditionally known Christmas dishes, it might be a great idea to try out something new like the sticky barbeque meatloaf.
Ingredients
Quarter cup sticky barbeque basting
Kilogramme extra lean (fat free) mince
Quarter large red pepper, grated
Quarter large yellow pepper, grated
Half medium onion, chopped
Large carrot, grated
Tablespoon finely minced garlic
One egg, lightly beaten
Tablespoon paprika
Tablespoon salt
Tablespoon curry powder
Tablespoon garam masala
Cup breadcrumbs
Half cup milk/chicken stock
Instructions
- Put all the ingredients into a bowl save for the sauce and mix until well-combined.
- Take a standard loaf tin and place foil paper in it, making sure it overlaps the sides of the tin. Alternatively, you may use a casserole dish and just form the meat into a loaf shape.
- Spoon the mince mixture into the loaf tin, forming a nice compact loaf.
Place in the oven and bake at 180 degrees Celsius for 45 minutes.
- Take meatloaf out and spread the sauce generously on the top.
- Return to the oven and bake for a further 15 minutes.
- Remove from the oven, allow the loaf to “rest” for about 10 minutes before attempting to take it out of the tin.
Use the overlapping foil paper to easily carry it out and serve!
NB: It can be served with salad, steamed vegetables or any starches, although it is best with fried rice, samp, potato and pasta.— Zimbo Kitchen
Online Reporter