This is one of the first things I tried in our new steam oven and I was blown away by how good it was. There was a whole bottle of BBQ sauce in it, which probably helped, but still…!
This makes 2 loaf pans and is great for leftovers in sandwiches.
60-70 minutes cooking time, plus 10-15 minutes resting time.
1 kg meat – I use a combination of pork or veal with beef
1 TB Dijon mustard
1 brown onion, finely diced
1 cup milk
2 cups panko crumbs
2 TB fresh garlic, crushed
2 TB Worcestershire sauce
BBQ sauce of your choosing
pinch of umami salt
pinch of ground pepper
Optional extras – finely chopped or grated veggies, including mushrooms, peas, carrots
Preheat oven to 180° C, 25% steam, rear heat.
1 – Mix mince, eggs, diced onion, milk, panko crumbs, garlic, Worcestershire sauce, mustard, 3 TB BBQ sauce, salt and pepper in a large mixing bowl. It should be a bit tacky and able to hold its shape – if it’s too loose, add more panko crumbs.
2 – Spray the tin with oil. Pour a layer of BBQ sauce into the bottom.
3 – Fill the loaf pan with mince mixture. Press down to compact it as much as possible.
4 – Coat with another layer of BBQ sauce, spread it evenly.
5 – Cook on rack 2 (from the bottom) until internal probe reaches 71° C. Rest for 10-15 minutes before turning out and slicing.