Name: Meatloaf sandwiches with rocket
Cook time: 70 min
Total time: 70 min
Yield: 6
Ingredients: 800 gram minced beef; 1 brown onion (150g), grated coarsely; 2 clove garlic, crushed; 4 rindless bacon slices (250g), chopped finely; 2 eggs; 1/2 cup (35g) stale wholemeal breadcrumbs; 3/4 cup (210g) barbecue sauce; 2 tablespoon tomato paste; 1 tablespoon dijon mustard; 2 tablespoon finely chopped fresh flat-leaf parsley; 1 tablespoon light brown sugar; 6 white rolls (450g); 50 gram butter; 50 gram baby rocket leaves; 1 cup (260g) caramelised onion and beetroot relish

Ingredients

800 gram minced beef

1 brown onion (150g), grated coarsely

2 clove garlic, crushed

4 rindless bacon slices (250g), chopped finely

2 eggs

1/2 cup (35g) stale wholemeal breadcrumbs

3/4 cup (210g) barbecue sauce

2 tablespoon tomato paste

1 tablespoon dijon mustard

2 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon light brown sugar

6 white rolls (450g)

50 gram butter

50 gram baby rocket leaves

1 cup (260g) caramelised onion and beetroot relish

Method

1.Preheat oven to 180°C/350°F. Oil 14cm x 21cm loaf pan. Line an oven tray with foil.

2.Combine beef, onion, garlic, bacon, eggs, breadcrumbs, ½ cup of the barbecue sauce, the paste, mustard and parsley in a medium bowl; season. Press mixture into pan. Turn pan upside down onto the oven tray.

3.Bake meatloaf 15 minutes.

4.Meanwhile, make glaze by combining sugar with the remaining barbecue sauce in a small bowl.

5.Remove meatloaf from oven; remove pan. Brush loaf well with glaze; bake, uncovered, a further 45 minutes or until well browned and cooked through. Stand 40 minutes; cut into 12 slices.

6.Split rolls; spread cut sides with butter. Sandwich rocket, two slices of meatloaf and relish between rolls.

Feed lots of hungry mouths with these tasty sandwiches. You can use any bread you like such as fresh sourdough, sliced ciabatta or crusty white rolls, as we have here.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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