Daim Bar Cheesecake
Creamy baked Daim Bar cheesecake with a buttery biscuit base and crunchy toffee-chocolate pieces in every slice.
Peppered Meat Loaf
Reinvent a weeknight classic with this Peppered Meat Loaf recipe. It keeps all the cosy, homestyle comfort of a traditional meatloaf, with a generous amount of coarsely ground black pepper for a gentle warmth that cuts through the richness of the beef.
The tangy glaze of ketchup, brown sugar and a splash of vinegar caramelises beautifully in the oven, giving the loaf a glossy, flavour-packed crust. It's easy to prepare and perfect with mashed potatoes and green beans for a proper family dinner.
Method
15m1h1h 15m
- Preheat your oven to 375°F (190°C). Lightly grease a 9x5 inch loaf pan or a rimmed baking sheet.
- In a large bowl, combine the ground beef, chopped onion, minced garlic, breadcrumbs, beaten egg, milk, Worcestershire sauce, salt, and black pepper.
- Gently mix with your hands until just combined. Do not overmix.
- Shape the mixture into a loaf and place it in the prepared pan or on the baking sheet.
- In a small bowl, whisk together the ketchup, brown sugar, and apple cider vinegar for the glaze.
- Spread half of the glaze evenly over the top and sides of the meatloaf.
- Bake for 40 minutes. Remove from the oven and spread the remaining glaze over the top.
- Return to the oven and bake for an additional 15-20 minutes, or until the meatloaf is cooked through and the internal temperature reaches 160°F (71°C).
- Let the meatloaf rest for 10 minutes before slicing and serving.
Ingredients
- 1 medium Yellow Onion finely chopped
- 2 cloves Garlic minced
- 2 lbs Ground Beef (85/15)
- 1 tbsp Apple Cider Vinegar
- 1 1/2 tsp Coarsely Ground Black Pepper
- 1/2 cup Ketchup
- 1/2 cup Milk
- 1 tsp Salt
- 1/4 cup Light brown sugar packed
- 1 Large egg lightly beaten
- 2 tbsp Worcestershire Sauce
- 1 cup Plain Breadcrumbs
Notes
For the juiciest meatloaf, use minced beef with a fat content of around 15-20% (80/20 or 85/15). Leaner beef can result in a drier texture.
Be careful not to overmix the meat mixture. Combine the ingredients until they are just incorporated; overworking the meat can make the final loaf tough and dense.
Let the meatloaf rest for at least 10 minutes after taking it out of the oven. This allows the juices to redistribute, making it easier to slice and more flavoursome.
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