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Dress-up Dress-down Meatloaf
Dress-up Dress-down Meatloaf is a traditional Australian recipe for a classic pork and veal meatloaf combination, with mini meatloaves served with a large meatloaf containing prunes, all of which are glazed with a tomato sauce coating. The full recipe is presented here and I hope you enjoy this classic Australian version of: Dress-up Dress-down Meatloaf.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Additional Time:
(+over-night soaking)
Serves:
6
Rating: 
Tags : Pork RecipesBread RecipesVegetable RecipesMilk RecipesBaking RecipesAustralia Recipes
Dress-up Dress-down Meatloaf: An Australian recipe for a pork and veal meatloaf combination, with mini meatloaves served with a large meatloaf containing prunes, all of which are glazed with a tomato sauce coating.
Ingredients:
For the Dress-up:
200g prunes
250ml port wine
50g chopped, toasted, pecan nuts or pistachio nuts
For the Dress-down:
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
3 slices of white bread, crusts removed and bread diced
120ml milk
750g lean minced (ground) pork
750g minced (ground) veal
2 onions, finely chopped
4 tbsp parsley, chopped
salt and freshly-ground black pepper, to taste
2 carrots, grated
1 courgette (zucchini), grated
For the Glaze:
120ml water
120ml passata (tomato sauce)
60ml Worcestershire sauce
60ml malt vinegar
30g butter
50g brown sugar
Method:
Combine the prunes and port wine in a bowl. Cover, and set aside to soak over night.
The following day, combine the Worcestershire sauce and mustard in a bowl and set aside.
Combine the bread and milk in another bowl and set aside for about 10 minutes, or until the bread has absorbed the milk. Now mix in the Worcestershire sauce and mustard mix along with the minced meats, onions, parsley, carrots, courgette and seasonings.
Take 1/3 of this mixture and spoon into lightly-greased 80ml muffin moulds.
Drain the port from the prunes (reserve the port) and cop the prunes finely. Add the chopped prunes and the nuts to the remaining 2/3 of the dress-down mixture. Pack the resultant mixture lightly into a greased loaf tin.
Transfer the muffins and the large meatloaf to an oven pre-heated to 180°C. Bake the muffins for 15 minutes and the meatloaf for 30 minutes.
In the meantime, combine the glaze ingredients in a saucepan with the port. Bring to a simmer and cook for 15 minutes.
Once the meatloaves have cooked drain any excess fat from them and invert onto a roasting tin. Baste with the glaze mixture then return to the oven and continue baking the muffin-sized meatloaves for 30 minutes more and the loaf-sized meatloaf for about 40 minutes more. During this time baste them every 10 minutes with the glaze mix.
