Adam Liaw’s meatloaf with mushroom sauce
Make this meatloaf early so it can cool for a few hours, giving it that “better the next day” taste.
Ingredients
1 cup dried breadcrumbs
1kg beef mince
1 onion, peeled and grated
1 carrot, peeled and grated
1 celery stalk, grated
¼ cup parsley, finely shredded
1 tsp salt
1 tsp vegetable stock powder
1 egg
1 tsp ground paprika
½ tsp ground allspice
2 tsp dried mixed herbs
black pepper, to season
Shortcut mushroom sauce
250g button mushrooms, sliced
25g butter
150ml thickened cream
5 tbsp instant gravy powder
1 tbsp tomato sauce
1 tbsp dark soy sauce
Method
Step 1
Heat your oven to 180C fan-forced (200C conventional). Combine all the ingredients for the meatloaf in a large bowl, season with pepper and mix to combine. Pack the mixture into a nonstick 1.2-litre loaf tin and cover with foil. Place the tin on a baking tray and bake for 90 minutes. Remove from the oven and stand for about 30 minutes, then refrigerate for at least 2 hours.
Step 2
Turn on your oven grill. Cut the meatloaf into 2cm slices and place on a lined baking tray. Grill for about 5 minutes until golden brown.
Step 3
To make the mushroom sauce, microwave the mushrooms for 5 minutes on high. Heat a large saucepan over medium heat and add the butter. Add the mushrooms and fry until golden brown, then add 1 cup of water. Whisk the cream, gravy powder, tomato sauce and soy sauce into a paste, then whisk the paste into the mushrooms. Bring to a simmer until it reaches a thick consistency. Pour over the meatloaf slices and serve.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
