Meatloaf

~ Tandy

Last month for The Secret Recipe Club, my blog assignment was *jam hands*, and Ali (plus the post) made me feel so much better about being a part of this group.  This month I have been assigned Crumbs and Chaos. These four sisters feed 10 children and one of the things I love about this blog is their seasonal inspiration link up. For those of you who read my blog you will know that regional and seasonal means a lot to me. In a challenge to cook something from a new blog, I decided I would also cook something I have never tried before. So, I chose meatloaf. This is a BIG challenge for me, as I do not even know what some of the ingredients are.

My first challenge was to decide what seasoning I would use instead of Lawry’s Seasoning which is a product not available in South Africa. I chose the NoMU Spanish Rub which has a great blend of paprika, chilli, oreganum, cumin, basil and saffron. For the hot sauce I am sure I could have used any one of Dave’s collection of chilli sauces, but I chose Tabasco instead as I used this in my barbecue sauce. I had to make my own as any shop bought equivalent would contain sucrose. I chose not to bake this in a bread pan but instead made individual portions in my cocottes. The lovely colour on top is from the barbecue sauce I made.

Meatloaf
Meatloaf
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Meatloaf

Recipe Category: Meat
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil
  • 1 red onion, chopped
  • 1 yellow pepper, chopped
  • 250 g ground beef
  • 1 clove garlic, crushed
  • 1 egg, lightly beaten
  • 60 mls breadcrumbs
  • 10 mls NoMU Spanish rub
  • 1 drop Tabasco sauce
  • 30 mls tomato ketchup
  • 1 dash Worcestershire sauce
  • Barbecue sauce for glazing

Method

  • preheat the oven to 180° Celsius
  • heat the olive oil in a frying pan and sauté the onion and pepper until soft
  • set aside and allow to cool completely
  • add this to the beef, garlic, egg, breadcrumbs, rub, Tabasco, ketchup and Worcestershire sauce
  • mix together thoroughly
  • place into ovenproof ramekins for individual portions
  • bake for 1 hour
  • after 30 minutes, take out of the oven and brush a layer of the barbecue sauce on the top
  • leave to rest for 5 minutes before serving – either in the ramekin or tipped out, to suit you

Notes

adapted from crumbs and chaos

Click on the links for conversions and notes.

Lavender and Lime Signature

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

67 thoughts on “Meatloaf”

  2. I think it’s a genius idea to put meatloaf in ramekins and that rub sounds amazing. I really do think I will try this when our temps cool off.

    Reply

  3. I’m so glad you are enjoying the group!! The meatloaf looks delicious. My mom used to put barbecue sauce (and sometimes cheese) on top of her meatloaf and it was great that way. I’m a big fan of the bbq! 🙂

    Reply

  7. Tandy, thank you for the lovely intro! I’m so glad you tried something new and enjoyed it. Those ramekins are gorgeous! It was a great idea to make each person their own meatloaf. Great choice for SRC!

    Reply

  9. That is a great meatloaf , and i love the individual dishes, the thing with meatloaf that i love the most is the crunchy overdone bit on top! Love it! c

    Reply

    1. Dave was not keen on the idea of this dish – but he loved it! I think the ricotta would be great – Lydia is very clever 🙂

      Reply

  13. Hi Tandy,
    This is a great meatloaf, it makes me hungry. Thanks for sharing and it is fun cooking with you in the SRC!
    Miz Helen
    Southwest Corn and Potato Soup

    Reply

  14. LOVE the individual servings, this make meatloaf look much more appealing! May have to give this a shot since I’m not a fan of meatloaf due the the “loaf” factor 🙂 Thanks

    Reply

  15. We love meatloaf, but I don’t think I’ve ever made it in individual portions like this… very cute.

    Great SRC pick! Hope you’ll stop by and see my Mocha Snow Caps.

    🙂
    ButterYum

    Reply

  16. Tandy, your meatloaf looks great, love the individual size…
    Hope you have a wonderful week ahead 🙂

    Reply

  17. I don’t make meatloaf, only because I live alone and have to be able to freeze, or make a soup or stew out of leftovers. But I could make them in containers, as you have shown, and freeze for later cooking, right? I am interested in just how you make your own tabasco!

    Reply

  21. I so enjoyed the time I spent on your blog and my husband enjoyed the chicken even more!! Love your take on this meatloaf recipe. They look beautiful in the crocks!

    Reply

  25. Great idea making them small like that. I make meatloaf “muffins” pretty often. Built-in portion control!

    Reply

  29. Hi Tandy, I read your post about some people talking about you behind your back. I have learnt that in life you can only cause another person pain to make yourself feel better in your miserable life. Ignore them and keep blogging. We enjoy your posts.

    Reply

  31. oo, that looks so good, love the bbq sauce smothered on top! delish. Also like the smaller portions, as meatloaf in a “loaf” form scares me too sometimes! 🙂 Also, glad to hear you are trying some new dishes for the SRC! It’s more fun that way not to mention challenging.

    Reply
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