Maple Glazed Pear Meat Loaf

SERVES: 4
PREPARATION: 20 MINUTES 
COOKING: 45 MINUTES + 8 MINUTES FOR CARAMELISED ONIONS

Ingredients


Meatloaf
500g Pork Mince 
500g Veal Mince 
1 1/2 cup cooked couscous +
2 tablespoons thyme leaves
2 cloves garlic, crushed
1 red onion, finely chopped
1 tablespoon Worcestershire sauce
sea salt and cracked black pepper
1/2 cup (150g) caramelised onion (see recipe below) 
2 firm pears, thinly sliced
2 tablespoons maple syrup


Caramelised Onion
1 tablespoon olive oil
2 brown onions, sliced
1/4 cup brown sugar
1/4 cup red wine vinegar

Method
Caramelised Onion


Heat a large non stick frying pan over medium heat, add the oil and onions cook for 10 minutes, stirring or until onion is golden and soft.


Add sugar and vinegar and stir until sugar has dissolved.


Cook for 5 to 8 minutes until thick and caramelised.


Spoon into a sterilised glass jar and seal. Store in the fridge for up to one week. Makes 1 cup.


Meatloaf


Preheat oven to 200C (400F). Place the pork and veal mince, couscous, thyme, garlic, onion, Worcestershire sauce, salt and pepper in a bowl and mix well to combine.


Press into a lightly greased 1.5 litre capacity (6 cups) baking dish.


Spread with caramelised onion, top with pear and brush with maple syrup.


Bake for 45 minutes or until cooked through and golden. 

My Notes 


I used the full 1 cup of caramelised onion for this dish, 1/2 cup was no where near enough.


One cup uncooked couscous makes 2 cups cooked couscous. 


I would say this amount serves 6 rather than 4! 

This was a really nice one pot dish again from the lovely Donna Hay Magazine. I thought it could have done with quite a bit more salt, but hard to taste the raw meatloaf mix for seasoning :) 


I served this with a rocket and pear salad which was nice and lightened the dish up. 


I would make this again and it would be nice with pear chopped up into the meat mixture, it would add little bursts of sweetness.