This great make-ahead meal partners well with Sautéed Brocolli with Pesto, Chilli & Pine Nuts.
Ingredients
For the meatloaf
- 500g good-quality sausages
- 500g beef, lamb or pork mince
- 1 cup panko breadcrumbs
- 1 red onion — finely diced
- 1 Granny Smith apple — grated
- 1 egg
- 1 teaspoon curry powder
- 1 handful fresh herbs, such as parsley, thyme, oregano and chives — chopped
- Salt and ground black pepper, to taste
For the rich tomato sauce
- ½ cup tomato sauce
- ½ cup worcestershire sauce
- ½ cup brown sugar
- 2 tablespoons malt vinegar
- 2 tablespoons lemon juice
- 1 tablespoon butter
- 1 teaspoon instant coffee
Method
For the hearty autumn meatloaf
- Preheat the oven to 170°C (150°C fan bake). Line a large loaf tin with baking paper.
- Squeeze the sausage meat out of the skins into a large bowl.
- Add the mince and all the other ingredients and use wet hands to mix well. Press into the prepared loaf tin.
- To make the Rich Tomato Sauce, combine all the ingredients in a saucepan and bring to the boil.
- Tip the sauce over the meatloaf and bake for 1½ hours.
- Lift the meatloaf onto a serving platter and pour the sauce into a small jug for serving.