classic tomato baked meatloaf

  • 1 tablespoon extra virgin olive oil
  • 100g streaky bacon (about 4 slices), rind removed, finely chopped
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 4 cloves garlic, sliced
  • 2 tablespoons thyme leaves
  • ¾ cup (65g) rolled oats
  • ½ cup (125ml) milk 
  • 500g beef mince
  • 500g pork and veal mince
  • 2 eggs
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons sea salt flakes
  • 1 teaspoon cracked black pepper, plus extra to serve
  • 2 x 400g cans diced tomatoes
  • 1 cup (250ml) water 
  • finely grated parmesan and rosemary leaves, to serve
  1. Preheat oven to 200°C (400°F). Heat the oil in a large non-stick frying pan over high heat. Add the bacon and cook for 3 minutes or until golden and crisp. Add the onion, carrot, garlic and thyme, and cook for 5 minutes or until softened. 
  2. Place the oats and milk in a large bowl and set aside for 5 minutes to soften. Add the beef mince, pork and veal mince, eggs, Worcestershire sauce, tomato paste, salt, pepper and bacon mixture and mix well to combine. 
  3. Shape into a large loaf and place in a heavy-based deep-sided roasting tray. Add the tomatoes and water, and cook for 45 minutes or until the meatloaf is dark golden brown and cooked through, and the sauce is reduced. 
  4. Set aside to rest for 10 minutes before slicing. Top with the parmesan, rosemary and extra pepper to serve. Serves 6.  
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