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Tomato-topped meatloaf
Tomato-topped meatloaf
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Prep Time:
15 minutes
Cook Time:
75 minutes
Total Time:
90 minutes
Cozy up with this comforting meatloaf for a satisfying meal on chilly days.
Ingredients:
  • 700g pork and veal mince (see notes)
  • 1 egg, lightly beaten
  • 250.00 ml fresh breadcrumbs
  • 1 brown onion, finely chopped
  • 1 red capsicum, finely chopped
  • 82.50 ml finely chopped fresh basil, plus extra leaves to serve
  • 400g can diced tomatoes
  • 250g mini roma tomatoes, halved
  • 1 garlic clove, crushed
  • Grated parmesan, to serve
  • Steamed baby potatoes (see notes), to serve
  • 200g green beans, to serve
Instructions:
  • Preheat your oven to 200C/180C fan-forced and grease a large roasting pan.
  • In a bowl, mix together the mince, egg, breadcrumbs, half of the onion, half of the capsicum, and half of the basil. Season with salt and pepper, then mix well. Transfer the mixture to a prepared pan and shape it into a firm 12cm x 22cm loaf.
  • In a medium bowl, mix together tomatoes, garlic, remaining onion, capsicum, and basil. Season with salt and pepper. Spoon the mixture over and around the meatloaf. Bake for 1 hour and 15 minutes or until the meatloaf is cooked through.
  • Garnish meatloaf generously with fresh basil leaves and a sprinkle of grated parmesan. Pair with savory steamed potatoes and crisp green beans.

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