Mutton and Egg Meatloaf

INGREDIENTS

• 600g Mutton Shoulders Chopped
• 2 Egg
• 1 Onion
• 100g Breadcrumb
• 120ml Milk
• 2 tbsp Worcestershire Sauce
• 4 tbsp Ketchup
• 1 tbsp Brown Sugar
• 1 tbsp Mustard
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 1 tbsp Cooking Oil

STEPS

1. 1

   Preheat the oven to 180°C. Lightly grease a small loaf tin with 1 tbsp of cooking oil.

2. 2

   Soak 100g of breadcrumb in 120ml of milk for 5 minutes until softened. Finely chop 1 onion.

   ⏱ 5 min

3. 3

   In a large bowl, combine 600g of mutton shoulders chopped, the soaked breadcrumb mixture, 2 eggs (beaten), chopped onion, 2 tbsp of worcestershire sauce, 1 tsp of salt, and 0.5 tsp of black pepper. Mix gently with clean hands until just combined, without compacting the mixture.

4. 4

   Press the mutton mixture evenly into the prepared loaf tin. Place the tin on a baking tray and bake for 55 to 60 minutes, until the loaf is browned, firm in the centre, and no pink minced meat remains.

   ⏱ 55 min

5. 5

   Stir together 4 tbsp of ketchup, 1 tbsp of brown sugar, and 1 tbsp of mustard. Spread the glaze over the meatloaf and bake for a further 10 to 15 minutes, until glossy and bubbling.

   ⏱ 10 min

6. 6

   Remove the meatloaf from the oven and rest in the tin for 10 minutes. Transfer to a board, slice, and serve hot.

   ⏱ 10 min