Name: Classic meatloaf with tomato sauce
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: 1 tbsp olive oil -; 1 onion, finely chopped -; 1 garlic clove, crushed -; 2 tbsp tomato purée -; 500g beef mince -; 1 egg -; 85g fresh breadcrumbs -; 1 tbsp olive oil -; 1 onion, finely chopped -; 1 carrot, finely chopped -; 1 celery stick, finely chopped -; 1 garlic clove, finely chopped -; 500ml passata with basil -; peas and mash, to serve (optional) -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Classic meatloaf with tomato sauce

1. 1 tbsp olive oil -

2. 1 onion, finely chopped -

3. 1 garlic clove, crushed -

4. 2 tbsp tomato purée -

5. 500g beef mince -

6. 1 egg -

7. 85g fresh breadcrumbs -

8. 1 tbsp olive oil -

9. 1 onion, finely chopped -

10. 1 carrot, finely chopped -

11. 1 celery stick, finely chopped -

12. 1 garlic clove, finely chopped -

13. 500ml passata with basil -

14. peas and mash, to serve (optional) -

How to cook deliciously - Classic meatloaf with tomato sauce

1. Stage

Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.

2. Stage

To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.

3. Stage

Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.

4. Stage

Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.