Pre-heat the oven to 170°C. Grease 6 mini-loaf tins or 1 large loaf tin
and set aside.
Fry the onions and garlic in 2tbsn oil until soft and translucent. Add
the spices and fry for another minute until the pan becomes dry. Set aside.
Combine the bread and milk in a small bowl and allow the bread to soak
up all the milk.
In a large bowl, add the mince with the ketchup, mayonnaise, egg, salt
and pepper. Add the milk-soaked bread and onion mixture.
Work all the ingredients together until everything is well-combined.
Spoon the mixture into the loaf tins and place in a deep roasting tray.
Pour approximately 2cm of hot water into the roasting tray and place it in the
Allow the meatloaves to ‘bake’ for 20-25 minutes until they are browned on
top and firm.
Remove from the oven and allow to rest for 5 minutes before removing
them from the tins.
Serve with crusty bread and tomato & chilli relish.Tomato & chilli relish (makes approximately
2 1/2 cups of relish)
Fry the onions until translucent and add the tomatoes, garlic and
Add the sugar, vinegars, soy sauce and seasoning and allow to simmer
gently for 10-15 minutes, uncovered, until the mixture has reduced slightly.
Check for seasoning and adjust.
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