Mitzi Westang’s Meatloaf

3 October 2019 Mitzi Westang

Mitzi Westang’s Meatloaf

Mitzi Westang’s Meatloaf

Ingredients
Serves  6-8

1kg lean beef mince
1½ cups (90g) fresh breadcrumbs or torn stale bread
1 onion, finely grated
1 carrot, finely grated
2 tablespoons chopped
flat-leaf parsley
1 tablespoon chopped rosemary, plus extra sprigs to garnish
1 egg, lightly beaten
2 teaspoons Worcestershire sauce
1 tablespoon Dijon mustard
¾ cup (185ml) tomato sauce
¼ cup (90g) honey

Method
Preheat the oven to 180°C. Grease a 20cm x 10cm loaf tin and line the base.
Put the mince, breadcrumbs, onion, carrot, fresh herbs, egg, Worcestershire sauce and mustard into a bowl and mix to combine. Press the mixture into the loaf tin.
Combine the tomato sauce and honey in a bowl. Brush half the mixture over the top of the meatloaf. Bake for 20 minutes. Remove from the oven and brush with the remaining tomato and honey mixture. Top with the rosemary sprigs and return to the oven for 25 minutes, until cooked through.
Serve the meatloaf in slices with a leafy green salad.

Mitzi says…
I grew up in the Gundagai region of NSW, and now have a cattle and horse property there with my husband Phillip. As well as the farm and the family, I’m an emergency department nurse at the regional hospital.
If there’s one recipe that says home to me, it’s my meatloaf. When all the kids are home, we’re a family of 10 so it’s important to share with them a filling and delicious meal. We have eight kids, six of whom are men. The boys always ask for meatloaf. They used to bring a lot of their cowboy friends home. I’ve fed many, many cowboys over the years – it is nothing to have up to 10 people sit down for a meal.
I also take it out and heat it up for when we’re out droving; either in the microwave or over the campfire coals. The leftovers are fantastic on sandwiches; meatloaf and tomato sauce sandwiches are the perfect road-trip lunch.
The best thing about feeding people is that it brings them all to the kitchen table and we communicate. It bonds the family and provides the hearty sustenance we need to go out and carry on farming and droving work. There’s no room for skimping. No way could I serve up a salad as a meal! We eat eggs on toast for breakfast. And our work is so physical that it burns off quickly. Dad used to tell me that you use more muscles when you’re on a horse. I’d have to agree.
I’m the head of the family, even though I’m told I’m the world’s worst cook. I often think “I’ll just go out to do this or that” and I forget about stuff on the stove. But Mum’s cooking is still always something to look forward to. Sons like their wives to cook what their mother cooks, so while I don’t wish them to emulate my failures, meatloaf is a solid staple and a firm favourite.

» Mitzi’s recipe is from Farmer Cookbook, a collection of recipes and stories from the heart of rural Australia, with all sales going towards CWA. It’s out now.

» This article first appeared in ed#596

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