Prep 10 mins
Cook 1 hr 15 mins
This recipe is from Kraft Foods. This meatlof turns out so moist & full of flavour, it's a really great recipe. Leftovers are fantastic served on sandwiches the next day.
- Combine mince with the next 8 ingredients and mix thoroughly. Press into a greased and base lined 9cm × 18cm loaf tin.
- Bake at 190°C for 45 minutes. Top with the grated cheese and cook a further 15-20 minutes, or until cheese is golden.
- Remove from the pan and stand 2-3 minutes before slicing. Serve immediately.
Used 500 grams of heart smart mince (very lean) and with the exception of the breadcrumbs added as per recipe (though I did dissolve the vegemite in just a little hot water for easier mixing into the meat and once everything else was mixed I added the breadcrumbs a little at time till I got the consistency that I thought was right. My meatloaf was nearly cooked at the 30 minute stage and this I find is the usual with such lean mince so put the cheese on at this point though had to put it under the grill in the end after the 15 minute stage to help melt and get the cheese golden. Thankyou **Mandy** made for Aussie/Kiwi Recipe Swamp #84 January 2014.
This meatloaf turned out great! I omitted the plum sauce, since I didn't have any, and cheese, because I don't like cheesy meatloaf. Also, I used Marmite instead of Vegemite, again because I didn't have any. It still tasted great and held together really well. Next time, I might cook the onions a little before adding, since I found the onion taste a little strong for my liking.
Thanks to PAC2007 I chose to make this dish for us. One comment from my DH was you have to try this one out to see how good this is. Not your normal meatloaf. Thanks for posting this recipe for us to try.