Glazed Meat Loaf

Glazed Meat LoafI’m not sure if this is typical to South Africans (especially the Afrikaans speaking ones) but we do like a little bit of sweetness occasionally in our dinners, either in the meat dish or a vegetable such as pumpkin, sweet potatoes, etc.  This recipe gives a delicious sweetness to an otherwise ordinary meatloaf and it’s so quick and easy to make.  However, cooking is not an exact science and doesn’t always turn out perfectly.  My problem with this dish is that as I slice  it, it breaks up.  So if you don’t mind what it looks like on the plate, go ahead and follow the recipe exactly.  If not I suggest perhaps adding some breadcrumbs to bind it together more, or perhaps another egg.  I don’t mind, however, that it breaks up as it tastes so good.

Glazed Meat Loaf 2


500 g lean ground beef

1 egg, lightly beaten

1/2 packet mushroom or onion soup

1 medium onion, chopped

25 ml mixed herbs

30 ml tomato sauce (ketchup)

2.5 ml salt

15 ml Worcestershire sauce


50 ml brown sugar

60 ml tomato sauce (ketchup)

10 ml soy sauce

30 ml vinegar

30 ml water

Combine all the ingredients for the meat loaf, mixing well, and form into a loaf shape.

Transfer to an oblong baking dish and bake for 30 minutes at 180 – 200 C.

Meanwhile, make the glaze by combining all the ingredients in a saucepan.  Stir over a medium heat until the sugar has dissolved and it has come to the boil.  Simmer 2 minutes.  (This can also be done in the microwave.)

Pour the glaze over the loaf, reducing the heat to 160 – 180 C, and continue baking for a further 20 minutes, basting frequently with the glaze.

Serves 4


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