is BEST roasted!
It loses the spicy sharp taste after roasting and what you get is this caramelised, sweet, buttery and tasty warm mash. Simply spread it on toasted bread and enjoy or add it to anything as flavouring.
Prep time: 15 mins
Cook time: 2 hrs
- 1 whole bulb garlic
- 250 g minced beef
- 250 g minced pork
- 150 g bacon - coarsely chopped
- 5 shallots - minced
- 15 g chives
- 15 g fresh parsley
- 2 tsp dried oregano
- 2 tsp paprika
- 1/2 tbs sun-dried tomato paste
- 1 tbs Worcestershire sauce
- 1/2 tsp salt
- 1 tsp sugar
- 1 tsp freshly ground peppercorn
- 1 egg
- 3/4 cup panko breadcrumbs
- 1 tbs tomato sauce
- 1 tbs BBQ sauce
- Cut the top part of the garlic. Rub oil all over the garlic and wrap it in foil. Roast in a pre-heated oven at 200°C for 45 mins to 1 hr until soft and golden brown.
- Fry bacon in a hot pan until browned and crispy. Set aside for later use.
- Add shallots and fry until softened.
- In a large mixing bowl, add together all the ingredients except for the egg and panko breadcrumbs. Squeeze out the garlic flesh into the mixture. Mix all ingredients with a fork until just mixed. Try not to overmix the mixture.
- Add egg and panko, mix again with a fork.
- Pour and press the mixture into a lightly greased loaf pan. Bake in a pre-heated oven at 180°C for 30 mins or until browned and cooked through.
- While meatloaf is baking, mix together the ingredients for topping in a small bowl. Brush this onto the top of the meatloaf after 30 mins and continue baking for a further 15-30 mins until cooked through.
- Remove from the oven and let it rest for 10 mins before serving.
If you are using 2 small loaf tins, the total cooking time takes only 30 mins, so brush the topping after 15 mins and continue baking for a further 15 mins.