Recipe Library: 
Serves 4-6
We have used an unusual technique to drain the fat off while the meatloaf is cooking. The cheese gives flavour and moistness while the gelatine helps to bind the mixture.
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¾ cup (187 ml) grated cheddar cheese
2 T (30 ml) canola oil
1 medium onion, finely chopped
2 T (30 ml) finely chopped parsley
3 t (15 ml) Ina Paarman's Garlic & Herb Seasoning
½ t (2,5 ml) gelatine powder
2 T (30 ml) water
500 g lean beef mince
3 T (45 ml) Ina Paarman's Tomato Pesto
1 egg, lightly beaten
¼ cup (60 ml) fresh white breadcrumbs
1 t (5 ml) Meat Spice
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.
Preheat the oven to 180°C. Place an oval plate on a larger piece of heavy duty foil and roll it 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.
Sauté the onion in the canola oil until completely soft and lightly browned. Add the parsley and Garlic & Herb Seasoning. Leave to cool.
Sprinkle the gelatine powder over the water and leave to stand for 5 minutes.
Use a medium size mixing bowl and add the mince, Tomato Pesto, egg and breadcrumbs. Mix lightly with a knife. Mix in the onion and soaked gelatine. Crumble the frozen cheese into the mixture and lightly mix it in.
Shape the mince into a domed oval ± 4cm high and transfer it to the prepared foil. Season the top generously with Meat Spice and brush with half of the BBQ Marinade.
Cut the potatoes lengthwise into wedges and place them in a roasting pan. Tuck the onion, also cut into small wedges inbetween 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. Rebrush 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.
Warm the gravy or prepare gravy using Ina Paarman's Brown Gravy Powder and serve with the meat loaf and potatoes.