A simple meat loaf with a wonderfully complex barbecue sauce. Thank you Matt Preston.
Preheat the oven to 180℃ (350℉). Into a large bowl place 500g (1 lb 1½ oz ) each of beef mince and good pork sausages ( casings removed ), 1 finely chopped red onion, 3 finely diced cloves of garlic, 125g ( 4½ oz ) of rolled oats, 1 egg, 250 ml ( 8½ fl oz ) of milk and a pinch salt. Line a baking tray with baking paper and shape the meatloaf mixture into a long loaf. Bake for 30 minutes. Meanwhile, make BBQ sauce. In a saucepan combine 250 ml ( 8½ fl oz ) of tomato sauce (or ketchup), 2 teaspoons of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of English mustard powder, 120g ( 4¼ oz ) of molasses ( treacle ), 1 teaspoon each of ground allspice and paprika, 2 tablespoons of Worcestershire sauce, 60ml ( 2 fl oz ) each of maple syrup and cider vinegar and 2 tablespoons of brown sugar. Cook, stirring occasionally, until the sauce thickens. Add 3 tablespoons of bourbon and a strong shot of espresso and stir to combine. Remove from the heat and transfer half of the sauce to a jug for serving. When the meatloaf has been baking for 30 minutes, remove it from the oven and pour half of the BBQ sauce over the top, using a pastry brush or knife to spread the sauce evenly. Return it to the oven for a further 30 minutes or until cooked through. Serve with potato mash.
michelle picker cooks 