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Australian Recipe You’ll Love: Meatloaf

pastel de carne

The humble meatloaf is a favorite of Australians. If you are used to cakes filled with sticky fruits and other sweet delights, then this will be a big surprise… you will love it and as it is easy to make you want to repeat it every week.

The Australian meatloaf fondly called ‘eye of the dog’, is filled to the brim with a combination of meat, some vegetables and spices. These small hand-sized cakes are made from delicious golden puff pastry, always accompanied by a lot of tomato sauce and are often taken in football and rugby matches in the cold and humid winter months. In fact, “crossing for a meatloaf” is a rugby jargon to try to earn points.

Make a meatloaf

Here is the recipe you’ll love for 4 servings. It takes about 20 minutes of preparation and about 3 hours of cooling. In cooking you will need 55 minutes.


  • 2 tablespoons oil
  • 1 onion (peeled and finely chopped)
  • 500 g lean minced meat
  • 2 tablespoons normal flour
  • 1¼ cups beef broth
  • ⅓ cup tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons parsley (fresh, chopped)
  • Salt and freshly ground black pepper
  • 4 leaves of frozen short bark puff pastry ready to roll
  • 4 sheets of frozen puff pastry ready to roll
  • egg (beaten)


Heat the oil in a medium frying pan. Add onion and cook, stirring frequently until onion is soft. Add the minced meat, increase the heat to high and cook, stirring with a wooden spoon to break the lumps for 6 to 8 minutes or until the meat is golden brown.

pastel de carne

Sprinkle the flour over the meat and cook for 1 minute. Add beef broth, tomato sauce and Worcestershire sauce. Bring to a boil, reduce heat to medium and simmer, stirring occasionally to prevent meat from sticking to the base of the pan, for 10 minutes or until the sauce is thick. Add parsley and season with salt and pepper. Remove from heat and let cool completely.

Preheat the oven to 200° C. Using a small plate about 17 cm in diameter as a guide, cut four circles of the broken dough and use them to align the base and sides of four 1-cup cans of cake. Fill the dough with the meat mixture; avoid spilling it on the edges.

Using the same dish as a guide, cut four circles from the puff pastry. Brush the short edges of the pastry dough with water to moisten and cover with the circle of puff pastry. Press the edges of the dough together to secure. Cut out excess dough with a sharp knife and crimp the edges. Cut a small cross in the center of each cake and brush the top with beaten egg.

Bake the cakes in the preheated oven for 10 minutes, reduce the oven temperature to 180° C and bake for 20 more minutes or until the dough is swollen and browned. Serve the cakes immediately with a little extra tomato sauce if you prefer.

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