FAST ED’S kitchen

Drizzle your rotolo with easy-to-make sage and white wine butter sauce – yum!

MEATLOAF IN SMOKY BARBECUE GLAZE

Preparation time 10 mins plus 10 mins resting

Cooking time 45 mins

Serves 6

75g unsalted butter
1 brown onion, finely chopped
6 cloves garlic, crushed
2 carrots, finely grated
500g pork and veal mince
1 cup instant rolled oats
1 cup tomato juice
2 free-range eggs
1 Tbsp Worcestershire sauce
1½ tsp celery salt
½ cup grated vintage cheddar
1 Tbsp extra virgin olive oil
½ cup barbecue sauce
1 tsp smoked paprika
1 tsp Tabasco sauce
500ml beef stock
Steamed vegies and thyme sprigs, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.

STEP 2 Melt butter in a small frying pan over medium heat. Cook onion and garlic, stirring, for 5 minutes, until softened. Mix in carrot. Cool.

STEP 3 Combine mince, oats, juice, eggs, Worcestershire sauce, celery salt and onion mixture in a large bowl. Mix well, then add cheese and mix again. Form into a 30 x 10cm log. Put on lined tray. Brush with oil, then bake for 20 minutes.

STEP 4 Mix barbecue sauce, paprika and Tabasco in a small bowl. Brush half onto meatloaf. Bake for 10 minutes. Brush with remaining glaze, then bake for a further 10 minutes. Set aside for 10 minutes.

STEP 5 Pour pan juices into a medium saucepan with