Ease of Preparation: Medium
Yield: Serves 4-6
A spicy, flavourful twist on the ordinary, this meatloaf is anything but boring! The warming notes brought on by the allspice are enhanced by the unique flavour of the bay leaf ketchup, making this meatloaf a getaway from the everyday!
Ingredients:
Bay Leaf Ketchup:
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) garlic, minced
- 1 medium onion, diced
- 20 fresh bay leaves
- 2 cups (470 ml) canned, diced in purée plum tomatoes
- 1 teaspoon (5 ml) tomato paste
- ½ cup (120 ml) brown sugar
- ½ cup plus 1 tablespoon (135 ml) apple cider vinegar
- Salt
Allspice Meatloaf:
- Vegetable oil, for sauté
- 2 medium onions, diced
- 1 teaspoon (5 ml) garlic, minced
- 1 tablespoon (15 ml) allspice
- Salt and pepper
- 1 ½ pounds (680 g) ground beef, lean
- ½ pound (227 g) ground pork, lean
- ½ cup (120 ml) dry breadcrumbs
- ⅓ cup (80 ml) chopped parsley
- 2 eggs, whisked
- Bay Leaf Ketchup
- Chopped chives, to garnish
Method:
For the Bay Leaf Ketchup:
Heat the olive oil in a large saucepan over medium heat.
Add garlic, onion, and bay leaves sautéing until onions are translucent, 1-2 minutes.
Add the tomatoes, tomato paste, brown sugar, and apple cider vinegar, season with salt and cook until slightly thickened, 30-40 minutes.
Remove from the heat and cool to room temperature.
Remove the bay leaves. Purée until smooth in a blender.
Chill the ketchup in the refrigerator until needed.
For the Allspice Meatloaf:
Preheat the oven to 350 F (175 C).
Heat a drizzle of vegetable oil in a sauté pan over medium-high heat. Add the onion, garlic, and allspice, season with salt and pepper, and cook until the onion is translucent, and the allspice is aromatic, roughly 3-4 minutes.
Turn the onion mixture out onto a plate. Set aside to cool to room temperature.
In a large bowl, mix the ground beef and pork until well combined.
Add the cooled onion mixture, breadcrumbs, parsley, and eggs to the meat, season with salt and pepper, and mix until very well combined.
Grease a 4-inch x 8-inch (10 cm x 20.5 cm) loaf pan.
Transfer the meat mixture into the prepared pan, cover loosely with foil, and bake until just set, 45 minutes.
Remove the foil and brush the top of the meatloaf with a thick layer of Bay Leaf Ketchup. Bake until the ketchup is shiny and set, 12 minutes.
Remove the meatloaf from the oven and let stand in the pan for 10 minutes before removing.
Slice the meatloaf into thick slices and garnish with chopped chives.
Serve immediately with additional Bay Leaf Ketchup.
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