Italian Meatloaf With Chunky Tomato Sauce
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Italian Meatloaf With Chunky Tomato Sauce
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| Servings | Prep Time |
| 4people | 25minutes |
| Cook Time |
| 50minutes |
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Ingredients
Meatloaf
- 5slices Sourdough Bread
- 1tbsp Olive Oil
- 1 Brown OnionDiced
- 4rashers Bacondiced
- 1 Red CapsicumDiced
- 800g Beef Mince
- 2 Eggs
- 1/2cup Basil Leavesroughly chopped
- 20g Buttermelted
- 1/3cup Parmesan cheesefinely grated
Chunky Tomato Sauce
- 1tbsp Vegetable Oil
- 1 Brown OnionDiced
- 2Cloves Garliccrushed
- 800g Diced Tomatoes2 x 400g cans
- 1cup Brown Sugar
- 1/2cup Balsamic Vinegarwhite or red (I used red which perhaps makes the sauce sweeter)
Instructions
Meatloaf
- Preheat oven to 200°C (fan forced)
- Grease and line with baking paper a 20cm x 10cm (base measurement) loaf pan.
- Break bread into food processor and process until roughly chopped.
- Heat oil in frying pan over medium heat.
- Add onion, bacon and capsicum and cook for 5 minutes or until onion and capsicum is tender. Remove from heat
- In a large bowl, combine mince, 1 cup of breadcrumbs, eggs, basil and cooked onion mixture in a bowl.
- Spoon mixture into loaf pan and smooth the top.
- Combine butter, remaining breadcrumbs and parmesan cheese in a bowl and sprinkle over the top of the loaf and press lightly onto mixture.
- Bake for approx. 50 minutes or until cooked through
Chunky Tomato Sauce
- Heat oil in a small saucepan over medium heat.
- Add onion and cook for 3 minutes or until soft.
- Add garlic and cook for 1 minute.
- Add tomatoes, sugar and vinegar and stir until combined.
- Bring to boil and simmer for 20 minutes or until thick sauce forms.
- Season with salt & pepper.
- Slice meatloaf and serve with sauce