Classic Meatloaf

Finely chop the onion & set aside.

Place the ground lamb/beef (mince) into a large bowl. Make sure not to rinse it as you want the mince to remain as dry as possible.

Drop in the chopped onion to the bowl/dish of mince.

Thereafter, add in the ginger & garlic paste.

Next, add in the garam masala & salt to taste.

Then pour in the tomato sauce (ketchup).

Next, add in the tablespoon of mustard.

Crack in the egg.

Sprinkle in the thyme.

Lastly, add in the breadcrumbs.

Combine all the ingredients using your hands.

Prepare a casserole with foil & spray with cooking spray or drizzle some vegetable oil. The foil avoids having a messy casserole, but that is completely optional.

Now using your hands, mold the mince mixture into a loaf like shape & place into the prepared casserole.

Smear the additional 3 teaspoons of mustard over the molded meat. This will allow the meatloaf to have a nicely browned outside.

Bake for 1 hour at 160 °Celsius or 320 °Fahrenheit. Note: If using a gas stove, bake for 1 hour & if using a conventional oven, bake for 1 ½ hours. Check on the meatloaf halfway through & remove any excess water that may have formed in the casserole – this will allow the meatloaf to cook properly & won’t leave it soggy.

Once cooked, carefully remove from the casserole & place on a cutting board, tray or plate.

Garnish with chopped dhania (coriander) – optional & begin slicing as you would a loaf of bread – but obviously much thicker slices or else it may break & fall apart.

Serve whilst hot.

This Classic Meatloaf can be eaten as is or with various sides, such as Spicy Penne Pasta, Mexican Salsa, roasted veggies & rolls.