The best thing about a festive meatloaf is its versatility and ability to be customised to suit various tastes and preferences. For this festive season, try out Marina Fourie’s mouth-watering meatloaf recipe that will give your holiday season a special touch.
The meatloaf, a humble dish rooted in comfort, has long been a staple of family gatherings and celebrations. During this festive season, Fourie’s recipe transforms it to a new level of deliciousness.
This recipe is brought to you as part of the Red Meat Industry Services’ Beef and Lamb SA consumer education project. The Red Meat Industry Services (RMIS) is an organisation dedicated to the growth and advancement of the red meat industry in South Africa.
Ingredients and sides to die for
It is made with beef mince, feta cheese, peppadew, and onion marmalade stuffing, and then barded with overlapping bacon strips, and basted with a tangy sauce.
To add a touch of fresh vibrancy, it is recommended to be served with baby potatoes and a fresh tomato and herb salad.
The best part? It’s absolutely easy to make. No fancy ingredients, no hours of standing over a hot stove. Just a few simple steps by Fourie and a sprinkle of the holiday spirit, and you’ll have a dish that brings back the warmth of tradition.
A hearty meal for the holidays
For a hearty, comforting meal that will warm you up from the inside out, try out this recipe and allow the aroma of a freshly baked meatloaf to fill your home
Additionally, you can incorporate festive ingredients like dried fruits, nuts, or holiday-themed stuffing to give it a special touch during the holiday season. The presentation of a festive meatloaf can be enhanced by shaping it into a festive design or adding a glaze for an attractive finish.
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- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 30 rashers rindless streaky bacon (cut in half)
- 1 ½ cup breadcrumbs, fresh
- ½ cup milk
- 2 tablespoons fresh thyme, stems removed and finely chopped
- 2 tablespoons parsley, chopped
- 1 tablespoon dried oregano
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tomato sauce
- 1 large egg
- 1 kg beef mince
- ½ cup bacon, chopped
- 1 teaspoons salt
- ½ teaspoon black pepper, freshly ground
- 200g Danish feta, crumbled
- ½ cup peppadews, chopped
- ¼ cup onion marmalade
- ¼ cup tomato sauce
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
1. Place the oven rack in the middle of the oven. Preheat the oven to 180°C. Coat the inside and tube of an 8-cup Bundt pan with lightly with oil.
2. Heat the oil in a pan over medium heat. Add the onion and garlic and cook for 5-6 minutes until softened. Set aside and allow it to cool.
3. Line an 8 cup Bundt pan with the bacon rashers, making sure that they overlap and cover the base and sides of the tin completely. This is the process of barding where meat is covered with fat or bacon keep the meat succulent and provide extra flavour.
4. Place the breadcrumbs and the milk in a bowl and leave until the milk is absorbed about 5 minutes. Add the onions, thyme, parsley, oregano mustard, Worcestershire sauce, tomato sauce, egg, mince, chopped bacon, salt and pepper and mix gently (don’t squeeze or overwork the mixture).
5. Place half of the meat mixture into the tin and press down gently into an even layer, place the crumbled feta, peppadews and onion marmalade over the mince. Cover with the remaining mince and press down using the back of a spoon to ensure and even meatloaf.
6. Place the tin on a baking tray and bake 40- 45 minutes, or until just cooked and liquid rises to the top of the pan. Remove from the oven and pour off as much of the accumulated liquid in the pan as possible. Invert the tin onto a rimmed baking tray lined with aluminum foil, by placing the lined baking tray on top of the Bundt tin. Carefully hold both the baking tray and the Bundt tin and flip over. Remove the Bundt pan off the meatloaf.
7. Mix together the tomato sauce, brown sugar and mustard and brush the meatloaf with the glaze, bake until the glaze darkens slightly about 10 minutes more. Remove the baking tray from the oven and place on a cooling rack. Leave to cool for 10-15 minutes before adding garnishes and slicing.
Serve with baby potatoes and a fresh tomato salad.