Italian Meatloaf with Roasted Tomato Sauce

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves6
  • DifficultyEasy

For the meatloaf:

1-2 tbsp vegetable/sunflower oil
2 medium onions finely chopped
350g each of minced pork, beef & veal
3 cloves garlic
1 tsp dried basil
1 tsp dried oregano
1 tsp ground cinnamon
1 tsp dried chilli flakes
3-4 slices of bread crusts removed and made into breadcrumbs
60g grated parmesan cheese
1 medium egg beaten
4 tbsp chopped flat leaf parsley
Salt and pepper

For the tomato sauce:

2kg plum tomatoes halved
2 red peppers quartered
1 onion peeled and cut into eighths
8 cloves garlic
1 tbsp sugar
1 tsp dried basil
½ tsp dried oregano
4 tbsp olive oil
3-4 anchovy fillets
1 tsp chilli flakes
Salt and pepper

For the meatloaf:

1. Preheat oven 180°C.

2. Heat the oil in a frying pan and add the onions. Cook until soft and slightly take on a colour (approximately 10 minutes).

4. Once the onions are ready, add them to the meat mixture and once again mix well.3. In the meantime put the rest of the ingredients into a bowl and mix thoroughly.

5. Spoon the mixture into a 450g non-stick loaf tin and bake in the oven for 35-40 minutes.

For the sauce:

1. Preheat the oven 200°C.

2. Mix together all the ingredients and place onto a baking tray. Roast for 25-35 minutes until they become soft and wrinkly.

3. Once done, remove from the oven, then add the anchovies and chilli and liquidise in batches, and pass through a sieve. Adjust seasoning.

To serve, turn out the meat loaf onto a serving platter, spoon over the tomato sauce and top with shaved parmesan and chopped parsley.

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