- 4
- 20 mins
- 80 mins
Ingredients
- Glaze:
- 21 oz beef rump steak, fat attached
- 1 onion, coarsely chopped
- 1 clove garlic
- 1 long red chilli, seeds removed and diced
- 3.5 oz white bread, crust removed and diced
- 7 oz streaky bacon, diced
- 14 oz pork neck (scotch fillet)
- 1 tablespoon wholegrain Dijon mustard
- 1 tablespoon Worcestershire sauce
- ½ cup tomato sauce (or Ketchup)
- 2 tablespoons brown sugar
- 1 tablespoon wholegrain Dijon mustard
- ½ cup BBQ sauce
- ¼ cup tomato sauce
Preparation
Step 1
Method
1. Follow instructions to insert the Food Grinder Attachment into the Kitchenaid
Stand Mixer and insert with the coarse grinding plate.
2. Position the mixer bowl under the Grinder to collect the ingredients. Turn Stand
mixer to speed 4.
3. Place beef into feed tray and push down using the food pusher/wrench. Continue
with onion, garlic, chilli, bread and bacon.
4. Cut pork into large cubes and push through feed hopper to mince last.
5. Add mustard, Worcestershire sauce and tomato sauce, and with clean hands,
mix well.
6. Preheat 180C fan forced
7. Grease and line a 23cm X 13cm X 8cm loaf pan with baking paper. Spoon
meatloaf mixture into tin and smooth out the top.
8. Combine glaze ingredients and spoon over the top of the meatloaf. Bake 50-60
minutes. Stand in tin for 5 minutes. Drain off any juices if desired and slice
thickly. Serve warm with mashed potato and steamed green beans or broccolini