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Italian-style meatloaf with baked tomatoes
Italian-style meatloaf with baked tomatoes
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Kids' favorite veggie-packed meatloaf for a nutritious meal they'll devour.
Ingredients:
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 135g jar red pepper tapenade
  • 1 medium zucchini, grated
  • 400g can lentils, drained, rinsed
  • 250.00 ml fresh breadcrumbs
  • 1 egg, lightly beaten
  • 4 rashers rindless shortcut bacon, finely chopped
  • 1 medium brown onion, halved, thinly sliced
  • 500g cherry truss tomatoes
  • Rocket leaves, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Grease a 7cm deep, 10cm x 21cm loaf pan and line it with baking paper, leaving a 2cm overhang at both long ends.
  • Combine garlic, minced tapenade, zucchini, lentils, breadcrumbs, egg, and bacon in a bowl. Season with salt and pepper, then mix well using your hands. Press the mixture into a pan and gently press the onion on top. Bake for 50 to 55 minutes until cooked through.
  • Arrange the tomatoes on a baking tray covered with parchment paper and season them with salt and pepper. Put them in the oven for the final 15 minutes of the meatloaf's cooking time. Allow the meatloaf to cool for 10 minutes, then carefully remove it from the pan. Serve the meatloaf with the roasted tomatoes and fresh rocket.

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