This meatloaf with red currant orange sauce is really delicious of flavor and with a delicious glaze and sauce. The recipe is great until the last bite.
Meatloaf, I have a love-hate relationship with it. I've often seen it made on TV in food programs where it was made and then I tried to make it according to the shown recipe and .... I didn't like it at all. Really I have never eaten a delicious meatloaf, until today. This recipe from Matt Preston is truly amazing. He described it in his latest book: Matt Preston's Cookbook, 187 recipes that will make you incredibly popular. That is a title where you create high expectations.
Master Chef Australia
I was already hooked to MasterChef Australia, where he also made this dish and everyone said it was such a great and delicious meatloaf. So when I got the book in hands, this was the recipe that I ever wanted to try out. And he made it happen. This dish was really so delicious. This is a recipe in our household that I will make a lot of times in the near future.
Matt Preston's Cookbook Review
As mentioned the title of this book creates high expectations. And Mr. Preston has to make that true. And to be honest, this book does that completely. Tasty recipes (like the meatloaf, but also desserts, entrees, pastas and many other recipes) are very nice written. And beautiful, atmospheric photographed. Particular combinations such coconut pudding with chilli caramel sauce or chicken with cashew miso butter passing alongside classics such as Elzasser hotdogs and stewed pears with wine.
This book got a lot of great tips, tricks and anecdotes. This is a book I would recommend to you. Bright, clear, humor, innovative and classic recipes and nicely designed.
- beautiful pictures
- fun and varied cuisine. Both classic and very innovative.
- Easy written and a great read. The recipes are easy to follow.
- I can't really think of any. Except maybe that it's a paperback and as I'm expecting to cook a lot from this book it could be easily damaged 😉
- You need pork sausage meat, I bought four sausages and squeezed the meat out. Tasty story, no, but it worked.
- Don't knead the meat too long. If you knead too long the meatloaf becomes sticky and to compact.
- You want to form a great loaf, therefor wet your hands. It will be much easier.
- Let the meat rest for 5 minutes before slicing, which allows the juices to settle through the meat again and the meat becomes tender.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
Meatloaf with red currant orange sauce
Pas met de knoppen het aantal personen aan.
- 500 grams minced beef
- 500 grams pork sausage
- ½ red onion chopped
- 3 cloves garlic minced
- 125 grams oatmeal
- 1 egg size L
- salt and pepper at taste
- 250 ml milk
Redcurrant, orange and port sauce
- 100 ml port wine
- 1 orange peel sliced into long thin strips and the juice of 1 orange
- 200 gram red currant jelly
- 2 tablespoons red wine vinegar
- 1 teaspoon mustard
- Preheat the oven to 350 degrees Fahrenheit / 180 degrees Celsius.
- Grab a tray and wrap it in foil and then with baking paper.
- In a bowl, mix the two types of meat, onion, garlic, oatmeal and egg.
- Knead with your hands until well blended.
- Add a pinch of salt, mix again and pour the milk a little at a time as you knead in between.
- Grab the meat and place it on the baking sheet. Shape, with wet hands, a loaf of the minced meat.
- Put the meatloaf 30 minutes in the oven.
Redcurrant, orange and Port sauce
- Insert the port wine into a saucepan to boil.
- Simmer for 10 minutes on low heat so the port wine is reduced to about 40 mL.
- Add the red currant jelly, half of the orange juice, mustard and red wine vinegar.
- Allow to simmer for about 6 more minutes.
- Taste and season with salt and pepper.
- Remove from heat.
- Divide the sauce into two portions: the first portion you use to glaze the meat, the second portion is your sauce that is served with the meatloaf.
- Remove after 30 minutes the meat from the oven and brush with the sauce used for glazing. Put back in the oven and bake for a further 30 minutes.
- Repeat the glazing with the sauce and bake the meatloaf until it is done (if you have a meat thermometer, the meat should be 65 degrees on the inside).
- Remove the meatloaf from the oven, wrap in aluminum foil and let it rest for 5 minutes.
- Meanwhile, heat the other batch of sauce.
- Add the rest of the orange juice and the skins to the sauce and serve the hot sauce with the meat.
- Cut the meat and serve immediately.