How To Season Minced Meat To Make Meatballs & Meatloaf

Minced meat is a very versatile ingredient that you can use to prepare the simplest of dishes for a meal. If you have some in the fridge, give our meatballs and meatloaf recipes a try!

Yield: Serves 6
Prep Time: 10 mins
Cook Time: 5 mins
Difficulty Level: 2/5

Ingredients

• 2 slices (90 g) white bread
• 1⁄3 cup (80 ml) milk
• 1 tbsp extra virgin olive oil
• 1 medium (150 g) brown onion, chopped finely
• 2 cloves garlic, crushed
• 1 medium (120 g) carrot, grated finely
• 1 kg minced beef
• 1⁄4 cup chopped fresh flat-leaf parsley
• 1 egg
• 2 tbsps tomato paste

Steps

01. Place the bread and milk in a large bowl; stand for 10 mins.

Heat oil in a small frying pan over medium heat; cook onion and garlic, stirring, for 5 mins or until softened. Add onion mixture to bread mixture with remaining ingredients; season well. Combine ingredients well using your hands.

To make meatloaf:





Preheat oven to 200 C (180 C fan-forced). Line a large oven tray with baking paper.
Shape Basic Mince into a 30 cm log in the centre of the paper. Cover mixture with 100 g pancetta slices, slightly overlapping.
Brush with 1⁄4 cup barbecue sauce combined with 1 tbsp brown sugar. Bake meatloaf for 45 mins or until cooked through.





 

1. Shape 1 1⁄2 tbsps of Basic Mince into balls. Heat 1 tbsp olive oil in a large frying pan; cook balls, in batches, until browned.
2. Remove from pan. Add 700 g tomato passata and 1 cup chicken stock to pan; bring to the boil.
3. Return meatballs to the pan. Reduce heat, simmer for 5 mins or until cooked. Serve with parmesan and basil leaves.

01. To make meatballs:

Photos: John Paul Urizar/bauersyndication.au