A spicy alternative to warm you up on those cold winter days
1kg minced beef
1 tsp seasoned salt
1 tsp Cajun spice
1 tsp Smoked paprika
1/2 tsp garlic powder
1/2 tsp cracked black pepper
1/2 tsp wholegrain mustard
1 Beef Stock Cube diluted in 50-75ml of boiling water
6 tbsp. dried breadcrumbs
6 slices parma ham
100ml Brown Sauce
4 tbsp. brown sugar
1 tsp chipotle paste
4 tbsp. water
Few dashes of Worcestershire sauce
Place the minced beef in the bowl and add all the spices, mustard, stock cube (diluted), breadcrumbs and egg. Mix all the ingredients together until well combined. Remove from the bowl and place on a lined tin. Shape into a loaf shape. Use the parma ham to cover the loaf tucking the slices under to help it hold its shape while cooking.
Next make the sauce. Add the ketchup, brown sauce, brown sugar and chipotle sauce to a bowl and mix well. Divide this mixture in half. One half will be used to coat the meatloaf. Paint the meatloaf with the sauce and place in a preheated oven at 160C for 30 to 40 mins or until cooked through.
Halfway through cooking remove from the oven and paint again with more of the sauce. Return to the oven. Place the second half of the sauce into a small saucepan and add the water, butter and a few dashes of Worcestershire sauce. Heat through gently and whisk to incorporate the butter. Remove the meatloaf from the oven and allow to rest for 10-15 mins. Slice in 1-2cm slices and serve with salad and fries and the warm sauce.
I had leftovers from this recipe and transformed them the next day. I sliced 2cm thick slices from the chilled meatloaf and placed them on a dry non-stick frying pan. Fry on a low heat until nice and crispy on the outside and fully heated through. Serve with bacon and fried onions, lettuce, cheese and sliced tomato and any leftover sauce on a burger bun…….delicious!