Glazed Beef Meatloaf with Wedges and Slaw

Ingredients

• 900 g 90% lean ground beef
• 100 g onion, very finely chopped
• 80 g dry breadcrumbs
• 100 ml milk
• 1 large egg
• 15 ml Worcestershire sauce
• 10 g Dijon mustard
• 9 g fine salt, divided
• 1/2 tsp ground black pepper
• 120 g ketchup
• 25 g brown sugar
• 30 ml apple cider vinegar, divided
• 900 g potatoes, cut into wedges
• 30 g olive oil
• 1 tsp smoked paprika
• 350 g white cabbage, finely shredded
• 150 g carrot, coarsely grated
• 80 g commercial mayonnaise
• 10 g parsley, chopped

Let’s make it

1. Heat the oven to 400°F / 200°C. Mix the breadcrumbs and milk in a large bowl and leave for 5 minutes. Add the beef, onion, egg, Worcestershire sauce, mustard, 5 g salt and pepper; combine gently.
2. Shape the mixture into a loaf about 25 cm long and 8 cm high on a foil-lined rimmed tray. Mix the ketchup, brown sugar and 15 ml vinegar, then spread half over the loaf. Bake for 25 minutes.
3. Meanwhile toss the potato wedges with the olive oil, paprika and 3 g salt on a second tray. Put them into the oven when the loaf has baked for 10 minutes; roast for 45–50 minutes, turning once.
4. After the loaf has baked for 25 minutes, brush it with the remaining glaze. Continue baking for 25–35 minutes, until a thermometer in its center reads 160°F / 71°C. If necessary, keep cooking until that temperature is reached.
5. While the trays cook, mix the mayonnaise, remaining 15 ml vinegar and remaining 1 g salt. Toss with the cabbage, carrot and parsley and refrigerate until serving.
6. Rest the cooked meatloaf for 10 minutes before cutting into 12 slices. Serve two slices per person with the wedges and slaw.