Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Lyndey Milan's Meatloaf with tomato sauce Food Lyndey Milan's Meatloaf with tomato sauce Preparation time 15 minutes Cooking time 60 minutes + 10 minutes standing Serves 6 INGREDIENTS 250g Italian sausages 1 large (350g) red capsicum, finely chopped 1 large (200g) brown onion, finely chopped 3 cloves garlic, finely chopped 500g beef mince 100g sliced salami, coarsely chopped ¾ cup (50g) stale breadcrumbs 1/3 cup (80ml) good quality barbecue sauce 2 eggs, beaten lightly ¼ cup finely chopped flat-leaf parsley 400g can diced tomatoes 125g cherry tomatoes, halved Gnocchi and/or steamed vegetables, to serve METHOD Preheat oven to 200ºC. Line a loaf tin (approx. 23cm x 12cm) with plastic wrap to mould meatloaf in. Line a baking tray (like a lamington tin) big enough to hold the loaf tin with baking paper. Remove sausages from their skins, crumble and combine with capsicum, onion, garlic, mince, salami, breadcrumbs, barbecue sauce, eggs and parsley in a large bowl and mix well. Press this mixture firmly into the loaf pan, then turn it out onto the baking dish. Combine cherry and canned tomatoes and pour evenly over the meatloaf. Bake meatloaf, uncovered, for about 1 hour or until cooked through. Stand 10 minutes before cutting. Serve the meatloaf with gnocchi and/or steamed vegetables, if desired. Food Preparation time 15 minutes Cooking time 60 minutes + 10 minutes standing Serves 6 SHARE You might also like Food Lyndey Milan’s Massaman curry of goat Words by Lyndey Milan on 26 Nov 2014 Food Lyndey Milan's Chicken Coconut Curry Recipe Words by Lyndey Milan on 18 Aug 2015 This curry, whilst still light in the spectrum of Indian curries, is medium spiced, complex and fragrant. For this dish an aromatic white with depth, texture and balanced acidity is needed to stand up to the complexity of the flavours but not dominate the chicken. Pinot Gris is a solid choice. The variety has clean layers of tropical and stone fruits that will accompany the spices, fresh acidity that will clean up the coconut milk, and a textured mouthfeel that will highlight the lighter elements in the dish. Like any curry, the flavours in this recipe develop if you cook it a few hours, or even the day before eating. If preferred, replace some of the coconut milk with chicken stock for a lighter finish. Food Lyndey Milan’s Easy kimchi recipe (inspired by Heather Jeong) Riesling is fantastic with spicy Asian food, but as we discovered in our “Red wine with Asian food tasting”, so is Shiraz! Crafted by Oatley Wines from premium Barossa fruit, the 2013 Signature Series is a great choice. It’s dense, fleshy and dark with lovely layers of sweet black fruit, soft, fine tannins and savoury oak.