Name: Roast meatloaf with tomatoes, garlic and basil
Total time: 45 min
Yield: 1
Ingredients: 2 red onions; 1 tablespoon coriander seeds; 1 large pinch of ground cumin; 1 kg minced lean beef; 2 large eggs; 2 tablespoons breadcrumbs; 8 sprigs of fresh rosemary about 10cm long; 10 ripe red and yellow cherry tomatoes; 2 cloves of garlic; olive oil; ½ a bunch of fresh basil (15g)

Roast meatloaf with tomatoes, garlic and basil

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Total Time:
45 minutes

Indulge in a succulent meatloaf with a deliciously crispy, zesty crust - perfect for beef enthusiasts.

Ingredients:

2 red onions
1 tablespoon coriander seeds
1 large pinch of ground cumin
1 kg minced lean beef
2 tablespoons breadcrumbs
8 sprigs of fresh rosemary about 10cm long
10 ripe red and yellow cherry tomatoes
2 cloves of garlic
olive oil
½ a bunch of fresh basil (15g)

Instructions:

- Preheat the oven to 220ºC/425ºF/gas 7. Combine onions, spices, and meat in a food processor until finely chopped. Add eggs, breadcrumbs, sea salt, and black pepper, blend until mixed. Shape the mixture into 8 balls. Skewer each ball with a rosemary sprig. Cut tomatoes in half, remove seeds, chop, and spread in roasting trays. Add chopped garlic, rosemary leaves, salt, pepper, and a drizzle of olive oil. Place a baking rack over each tray and arrange meatballs on top. Bake for 30 minutes until cooked. Serve each meatloaf with tomatoes and pan juices. Garnish with fresh basil before serving.

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