It’s meatloaf on Mondays at Sandra Templeton house

Although some people dislike the onset of autumn and then winter, this time of year means it’s Meatloaf Monday in Sandra Templeton’s home.

Sandra Templeton is cooking a meat loaf for global kitchen . Also neighbour Esther Nolan makes a lasagna Pics Ian Svegovic

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Although some people dislike the onset of autumn and then winter, this time of year means it’s Meatloaf Monday in Sandra Templeton’s home.

The Picton mum-of-two, who is also the Focus on Families manager, said her family loved her glazed meatloaf dish, especially with the cooler weather coming on.

“The onset of autumn and winter brings Meatloaf Monday,’’ she said. “I can prepare the meat mixture and sauce on Sunday night and then just pop it into the oven to cook when I get in from work on Monday night. Easy!’’

Mrs Templeton said she got the recipe from a good neighbour 18 years ago and has been making it ever since.

Sandra Templeton says any leftovers can be enjoyed the next day.

“I remember tasting hers and thinking ‘I have to make this’,’’ she said. “When my children were smaller, I’d only make half the recipe but now they’re older, we can never have enough.

“It’s also great for leftovers the next day.’’ She said glazed meatloaf was easy to make.

“If I can make this, anyone can as I’m pretty challenged in the kitchen,’’ she said.

Mrs Templeton also has some tricks of the trade to share with other cooks. “Make sure to prepare your baking paper and foil before mixing the meat and have your baking tray ready for the oven,’’ she said. “I always prepare the sauce first and ... then prepare the meatloaf.”

GLAZED MEATLOAF

INGREDIENTS

Glaze:2 tablespoon olive oil, I small onion finely chopped, ½ cup tomato ketchup, 1/3 cup Worcestershire sauce, ¼ cup brown vinegar

Meatloaf:1kg beef mince, 1 3/4 cups fresh white breadcrumbs, 1 cup evaporated milk, 1 onion finely chopped, ½ cup finely chopped parsley, 1 teaspoon each of salt and white pepper.

METHOD

Glaze:Heat oil in small saucepan, add onion and cook until soft and golden. Add sauces, sugar and vinegar, stir to combine and cook for about 10 minutes, until reduces and thickens. Set aside.

Meatloaf:Preheat oven to 180 degrees. Cut out two sheets of foil (about 45cm long) and top each sheet with baking paper.

Sandra Templeton likes to serve the glazed meatloaf with mashed potatoes and vegetables.

Place mince, breadcrumbs, evaporated milk, onion, parsley and salt and pepper into a large mixing bowl. Use hands to combine. Divide mixture into two portions and shape into oblong. Place each portion onto baking paper lined with foil.

Wrap/secure each loaf with baking paper/foil and place onto baking tray. Bake for 35 minutes. Remove from oven and carefully open foil.

Pour equal amounts of sauce over each meatloaf and return to hot oven 210 degrees and cook uncovered for another 10 minutes.

Serve with mashed potatoes and greens of your choice. Useremaining glaze from foil to pour over meatloaf when sliced.