Recipe: Vicki Ravlich-Horan | Photography: Holly Marie Russell | Plates: Southern Hospitality

Meatloaf is not exclusively an American dish, but it is most definitely one they have claimed. The secret to a great meatloaf is moisture. Mine gets this with the combination of oatmeal as a binder for the two different minces and the addition of buttermilk.  Finely chopped mushrooms add to the “meatiness” of the loaf, adding an umami factor.
I personally like my meatloaf without a sauce, but most American versions are slathered in a sweet BBQ style sauce, which is, in essence, a mixture of sugar, tomato sauce and vinegar. So for this version, I added good old American bourbon which adds a smokey flavour.

Serves 6 with leftovers for lunch the next day

1 tbsp oil
1 onion, finely chopped
1 medium carrot, peeled and finely chopped
1 celery stalk, finely chopped
2 cloves garlic, finely chopped
1½ cups finely chopped mushrooms
½ cup oatmeal
1 tbsp soy sauce
¼ cup buttermilk
¼ cup tomato sauce
1 tsp Dijon mustard
500g pork mince
500g beef mince
1 tsp salt
½ tsp white pepper
350g streaky bacon (we used Magills)

Heat the oil in a large pan, add the onion, carrot, celery and garlic and sauté over a low heat for 8–10 minutes until the vegetables are soft and the onion is translucent. Add the mushrooms and cook for another 5–10 minutes before taking off the heat and transferring to a large bowl.
Add the remaining ingredients and mix thoroughly. I find getting my hands stuck in is by far the best way to do this.
Line a large loaf tin (approx 15x25cm) and press the meatloaf mixture into this. Pour ¼ of the BBQ sauce over the meat and bake at 180°C for 30 minutes.
Lay streaky bacon onto a baking tray and carefully tip the meatloaf onto the middle of it. Wrap the bacon around the meatloaf and brush with more of the BBQ sauce before returning to the oven for a further 30 minutes.
Serve the meatloaf with mashed potato or cauliflower and steamed greens and more BBQ sauce on the side.

Bourbon BBQ Sauce
1½ cups tomato sauce
3 tbsp Dijon mustard
¼ cup brown sugar
2 tbsp maple syrup
¼ cup tbsp cider vinegar
2 tbsp Worcestershire sauce
1 tsp pepper
½ cup bourbon
2 tsp garlic powder
juice of half an orange

Place all the ingredients in a small pot and simmer for 20 minutes until thick.

Leave a Reply

Your email address will not be published. Required fields are marked *

clear formPost comment