Monday, February 21, 2011

New Recipe Monday: Maple-glazed Meatloaf

As I've mentioned before, I collect cookbooks.  So I've been sporadically trying to force Dave and I to try at least one new recipe each week, to make the best use of them.  From now on, I'll be sharing that recipe here.  This week's recipe comes from the Jo Seagar cookbook my parents gave us for Christmas - It's Easier Than You Think.  Jo Seagar is a well-known Kiwi chef and all of the recipes in this book sound delicious and look really easy.

Maple-Glazed Meatloaf
Serves 4-6, with leftovers

500g     beef mince
500g     sausage meat
2 cloves garlic, crushed
1 onion  finely chopped
1tbsp    finely chopped fresh thyme
1tbsp    finely chopped parsley
1tsp     ground cumin
1tsp     ground coriander
2tbsp    Worcestershire sauce
1/4C     barbecue sauce
1 egg    lightly beaten
         salt and pepper
1/4C     maple syrup
1/4C     tomato sauce

Preheat the oven to 180C.  Coat a 10x20x7cm loaf tin with baking spray.

Place all the ingredients, except the maple syrup and tomato sauce, in a large mixing bowl.  Mix well until thoroughly combined.  Season with salt and pepper.

Stir the maple syrup and tomato sauce together in a bowl until blended, and set aside.

Place the meat mixture in the prepared tin and press down well.  Brush with half the maple-syrup glaze.

Bake for 30 minutes, then brush with the remaining glaze.  Bake a further 20-30 minutes until the loaf is cooked through.  Allow to cool in the tin for 10 minutes before turning out.

Serve sliced, with mashed potatoes and a green salad or vegetables.


We used dried thyme, and couldn't find fresh parsley so got a tube of pre-chopped parsley instead.  We also use, real, pure Canadian maple syrup (not imitation), because it really does taste way better and well justifies the much higher price tag, in my opinion.  The recipe doesn't need a lot of extra salt - the sauces are salty enough.  It's also quite moist and probably can be drained a little when you take it out to glaze it halfway through cooking.  After resting for 10 minutes, ours shrank quite a bit.  It was still really good and definitely a keeper of a recipe!

On Long-Term Coupledom

I am a the kitchen bench, baking ninjabread.  Dave is standing at the sink, washing dishes.  He has his feet planted wide apart.  He says, "My back is killing me.  At least standing heroically helps."  I move up behind him, mimicking his wide-apart stance and declaim in a loud, theatrical voice, "Ohhhhh, to be, or not to be!"  He rolls his eyes as I crack up laughing.

Friday, February 11, 2011


Leaves are falling.  I watch
Out the window as leaves from the grape
Vines make drifts in the courtyard.
Eternity without you is always winter.