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Meatloaf has an image problem. So we've put a new, er, spin on it.
- 500 g lean ground beef
- 1 onion , finely chopped
- 1 cup bread crumbs
- 1 egg , lightly beaten
- 2 tbsp liquid , (milk, water, broth or tomato juice)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup grated carrot , (about 2 medium carrots)
- 2 tbsp parsley , chopped
- 1/4 cup ketchup
- 1/4 cup water
- 2 tsp Worcestershire sauce
- In a large bowl, with your (or your child’s) bare hands, squish together the ground beef, chopped onion, bread crumbs, egg, liquid, salt and pepper. Mess with the mixture until it’s thoroughly combined. Don’t forget to wash your hands (and be sure not to taste the raw meat mixture).
- Now place a sheet of waxed paper on the counter, and dump the ground beef mixture onto it, patting it roughly into a square-ish shape. Place another sheet of waxed paper on top of the meat. With a rolling pin or by hand, roll or pat the meat out into a 9 in. (22 cm) square, ½ in. (1 cm) thick. Remove the top layer of waxed paper and sprinkle the grated carrots and chopped parsley evenly over the meat. Carefully and firmly roll the meat up like a jelly roll, by lifting the waxed paper from underneath and gently rolling and pressing the loaf together. Squish the ends closed and pat the whole thing into a nicely elongated shape. Place in a shallow baking pan – like a cookie sheet or oblong baking dish.
- In a small bowl, have your child stir together the ketchup, water and Worcestershire sauce. Spoon (or brush) a bit of this mixture over the meat loaf, and bake at 350°F (180°C) for 1 to 1¼ hour, basting occasionally with the remaining ketchup mixture. To serve, let the meatloaf cool for about 5 minutes, then carefully remove from baking pan and cut into slices to reveal – voila! – the pinwheel.