Ingredients

1 large Onion
½ cup Bread crumbs
1 Beef stock cube
4 cloves Garlic, crushed
2 Tbsp fresh Thyme
500 g lean Beef mince
1 Tbsp Seven Colours Grill Seasoning^™
2 Eggs
2 Tbsp fresh Parsley, chopped
1 tsp ground Pepper
½ cup Tomato sauce
1 tsp Seven Colours Grill Seasoning™, divided
1 tsp brown Sugar
1 tsp Vinegar
2 Bay leaves
½ cup red Wine
1 cup Beef stock
1 tsp Cornstarch
Salt to taste

Method

Preheat the oven to 180 degrees.
Place onion, bread crumbs, beef stock, 2 cloves of garlic and 1 Tbsp fresh thyme and blend in a food processor until a fine consistency is formed.
Place the processed mixture in a bowl and add the mince.
Add 1 Tbsp Seven Colours Grill Seasoning^™, eggs, 1 Tbsp parsley and ground pepper and mix well.
Place the mince mixture in a loaf/bread tin and bake for 30 minutes.
In a bowl, mix tomato sauce, ½ tsp SCGS, sugar and vinegar to create a glaze.
After 30 minutes, remove the meatloaf from the oven and brush glaze on top.
Increase oven temperature to 220 degrees and bake for a further 15 to 20 minutes until golden.
To make the gravy, place the remaining crushed garlic cloves, bay leaves, 1 Tbsp fresh thyme, ½ tsp SCGS and red wine in a pot.
Reduce the wine by half then add two thirds of the beef stock. Simmer on a low heat for 10 minutes.
In another bowl, add the remaining beef stock and cornstarch and mix well.
Add this to the gravy to thicken.
Finish with fresh parsley and salt to taste.

Serve the meatloaf with the red wine gravy and a side of your choice and enjoy!