Adding dried apricots and apricot preserves gives a very nice sweetness to the meatloaf. I personally enjoy this dish served with hot sauce. I sear each piece of meatloaf after cutting to give it extra texture.
Meatloaf is a long-forgotten recipe in my kitchen, but it’s such an easy dish to prepare, so I don’t really know why I haven’t been making it more often, especially with small children at home. Doing something in the oven is definitely easier to manage compared to foods that require preparation on the stove.
Adding dried apricots and apricot preserves gives a very nice sweetness to the meatloaf. I personally enjoy this dish served with hot sauce. I sear each piece of meatloaf after cutting to give it extra texture.
Serve with a side salad as a light meal, or if you prefer the hearty way, serve with mashed potatoes or rice pilaf.
Serves 6-8
Ingredients
- 1 cup coarse fresh breadcrumbs (from 2 slices of white sandwich bread)
- 1/3 cup choice of full fat milk
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tsp sweet paprika
- ½ tsp to 1 tsp cayenne pepper
- 850 g vegan mince or dark turkey minced
- 1/2 cup dried apricots, finely chopped
- 3 tbsp apricot preserves, divided
- 1 1/2 tbsp light soy sauce, divided
- 1 tbsp Worcestershire sauce or soy sauce
- 2 large eggs, lightly beaten or 2 flax eggs
- salt and pepper to taste
- 2 teaspoons water
- Olive oil for cooking
Recipe Preparation
Preheat fan-assisted oven to 170°C, with rack in middle.
Soak fresh breadcrumbs in milk in large bowl. Heat olive oil in medium frying pan and sauté carrot, onion, garlic, and a pinch of salt on medium-high heat. Stir occasionally until softened, about 8-10 minutes. Add paprika and cayenne pepper and stir to combine for another minute until fragrant. Remove pan from heat and let cool slightly.
In large mixing bowl, combine mince, breadcrumb-milk mixture, cooked vegetables, chopped dried apricots, 1 tbsp preserves, 1 tbsp light soy sauce, Worcestershire sauce/soy sauce, eggs/flax eggs, 1 1/4 tsp salt, and ½ tsp freshly ground pepper. Mix with your hands until just combined. Form into 9- by 5-inch oval loaf (mixture will spread slightly) and place in 13- by 9-inch shallow baking dish.
Stir together water, remaining 2 tbsp preserves, and remaining 1/2 tbsp soy sauce and brush over surface of meatloaf. Bake until an instant-read thermometer inserted into center registers 74°C, about 60 to 80 minutes. Let stand 10 minutes before serving.