- 2 red onions, peeled and sliced
- 2 tbsp oil
- ½ cup balsamic vinegar
- ¼ brown sugar
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, finely chopped
- 1½ cups finely chopped mushrooms
- ½ cup oatmeal
- 1 tbsp soy sauce
- 1 egg
- ¼ cup tomato sauce
- 1 tsp Dijon mustard
- 1kg GREENLEA Premium beef mince
- 1-2 tsp salt
- ½ tsp white pepper
Heat a large fry pan with a dash of oil. Add the peel and thinly sliced onions and cover. Turn down the heat and allow to caramelise for 10-15 minutes. Add the vinegar and sugar along with a pinch of salt. Turn up the heat and simmer for a further 10 -15 minutes or until almost all the liquid has evaporated and the onions are thick and sticky. Remove from the pan and set aside until later.
Rinse the pan before placing back on the heat along with a tbsp of oil. Add the chopped onion, carrot, celery and garlic and sauté over a low heat for 8–10 minutes until the vegetables are soft and the onion is translucent. Add the mushrooms and cook for another 5–10 minutes before taking off the heat and transferring to a large bowl.
Add the remaining ingredients and mix thoroughly. I find getting my hands stuck in is by far the best way to do this.
Line a large loaf tin (approx. 15x25cm) and place the caramelised onions in the bottom before pressing the meatloaf mixture into this. Bake at 180°C for 1 hour.
Serve the meatloaf with mashed potato or cauliflower and steamed greens.