Serves 4-6

Who says meat loaf is not good enough for guests? Properly made, it will always be a winner. This recipe is exceptional, the cheese and concentrated beef stock ensures outstanding flavour. The BBQ glaze gives it an appetising gloss and baking it on the perforated foil prevents a soggy oily base. Besides, cooking the potatoes and onions simultaneously works like a charm.

¾ cup (180 ml) grated cheddar cheese
2 T (30 ml) canola oil
1 medium onion, finely chopped
2 x 25g Ina Paarman's Concentrated Beef Stock
2 T (30 ml) finely chopped parsley
3 t (15 ml) Ina Paarman's Salt Reduced Garlic & Herb Seasoning
500 g lean beef mince
4 T (60 ml) Ina Paarman's Tomato Pesto
1 egg, lightly beaten
¼ cup (60 ml) fresh white breadcrumbs
½ cup (125 ml) Ina Paarman's BBQ Marinade

POTATOES

4-6 unpeeled potatoes, cut into wedges
1 onion, peeled and cut into wedges from top to bottom
2 t (10 ml) Ina Paarman's Potato Spice
olive oil

Spread the grated cheese out on a plate and leave it in the freezer to firm.

Preheat the oven to 180°C. Place an oval plate on a larger piece of heavy duty foil and roll the foil up around the plate to form a rim.

Remove the plate.

Put the foil on a trivet or wire rack and poke draining holes into it with a sosatie stick, as illustrated in video. Sauté the onion in the canola oil until completely soft and lightly browned. Add the two sachets of undiluted Beef Stock Concentrate. Add the parsley and Garlic & Herb Seasoning. Leave to cool.
Use a medium size mixing bowl and add the mince, Tomato Pesto, egg and breadcrumbs. Mix lightly with a knife. Mix in the onion. Crumble the frozen cheese into the mixture and lightly mix it in. Shape the mince into a domed oval loaf ± 4cm high and transfer it to the prepared foil. Coat the top generously with half of the BBQ Marinade.

Cut the potatoes lengthwise into wedges and place them in a roasting pan. Tuck the onion, cut into small wedges, in-between the potatoes.

Season generously with Potato Spice and drizzle with olive oil.
Place the trivet, with meat loaf on, over the potatoes.
Bake for 35 minutes. Re-baste the top of the loaf with the remaining BBQ Marinade and bake for another 10 minutes.

Turn the oven up to 200°C. Remove the rack with meat loaf and allow it to rest, lightly covered, while browning the potatoes for another 10-15 minutes at the higher temperature.

Remove the potatoes and onions.

Prepare a gravy in the roasting pan on top of the stove using Ina Paarman's Brown Gravy Powder (± 1½ T Gravy Powder to 2 cups (500 ml) of water).and serve with the meat loaf.

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