Meatloaf | Secret Recipe Club

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.

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


  • 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


  • 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


adapted from crumbs and chaos

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