Country Style Kiwi Meatloaf

Country Style Kiwi Meatloaf

This is a dish that I used to make all the time to help feed the hungry hay makers and the like. Served up with some mashed potatoes and steamed vegetables and some delicious homemade pan gravy this made for a very hearty meal at the end of a long day on the farm. Leftovers never went astray either as they filled sandwiches either on its own or with some tasty cheese and pickle for out in the field the next day or served with a fresh green salad the next lunchtime. Whatever way it was eaten it went down a treat. It is economical to make and goes a long way so will feed a lot of people. This amount will easily feed 18 – 20 people and almost double that if you keep all the meatloaf for sandwiches. You may want to spice up the recipe to suit yourself by adding chillies or hot sauce. My homemade ketchup that I used was a chilli infused one so that gave a good amount of heat for what I wanted this time around.

1 egg

1 large onion, finely chopped

300 grams good firm pumpkin, peeled and grated

2 large rashers bacon, finely chopped (optional)

1 large Fennel bulb, finely chopped

500 grams sausage meat

1 kilo minced beef

1 teaspoon salt

½ teaspoon ground pepper

1 teaspoon Dijon mustard

1 teaspoon old English prepared mustard

2 tablespoons tomato ketchup or sauce

2 tablespoons spicy BBQ sauce I used a bourbon flavoured one we had in the cupboard

1 tablespoon good Worcestershire sauce

1 ½ cups rolled oats

Mix all the ingredients well in a large bowl with your hands.

This is a bit messy but it is the best way ever to get all the ingredients to mix together thoroughly. Divide the mixture between two large bread tins that you have previously greased. 

Press into the tins well and ensure the top is nice and smooth. Spread with more of your favourite ketchup, cover with tin foil and bake for 1 ¼ hours at 180^oC. 

Remove the tin foil and bake for a further 15 minutes or until cooked. Allow to cool for 10 minutes in the tins before turning out to slice. 

It will be a little soft but as it cools it will firm up. Once chilled it slices beautifully for sandwiches. Enjoy!