This is my mate Bruce’s mum’s recipe and I think it’s awesome comfort food. When I first heard the mention of “coffee sauce” I was a tad alarmed, however the reality is sensational. This is so good served with mash on the side; leftovers make great sandwiches or you could cut slices into small pieces for kids’ lunches. Tip; if you can’t find sausage meat, get some good quality sausages and remove casings.
Ingredients
| 650 g | Beef mince, or lamb mince (or a combo) (Main) |
| 500 g | Sausage meat (Main) |
| 1 large | Onion, finely chopped |
| 6 medium | Garlic cloves, minced |
| ½ | Green capsicums, cored and roughly chopped |
| 1 Tbsp | Tomato paste |
| 1 | Green chilli, optional, finely sliced |
| 6 | Button mushrooms, sliced |
| 2 Tbsp | Curry powder |
| 1 Tbsp | Fresh oregano |
| 1 Tbsp | Thyme leaves |
| ½ cup | Breadcrumbs |
| 2 | Eggs |
| 1 Tbsp | Olive oil |
For the coffee sauce
| ½ cup | Tomato ketchup |
| ½ cup | Malt vinegar |
| ½ cup | Brown sugar |
| ¼ cup | Worcestershire sauce |
| ¼ cup | Water |
| 2 tsp | Instant coffee (Main) |
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Directions
- Preheat your oven to 180C.
- Mix all the loaf ingredients except the olive oil with your hands and form the mixture into the shape of a loaf.
- Take a large rectangular casserole dish; coat the dish with the olive oil.
- Place the loaf into the dish and bake for 1½ hours.
- While the loaf is cooking make the sauce: place all remaining ingredients in a pot and heat until the sugar is dissolved.
- When the loaf has been in the oven for 40 minutes, pour over the sauce and continue to brush the top of the loaf every 15 minutes for the remainder of the cooking time.
- Remove from the oven, carefully transfer the loaf on to a board, slice and serve with the sauce.
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