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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

  1. 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.
  2. 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.
  3. 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.
  4. Bake meatloaf, uncovered, for about 1 hour or until cooked through. Stand 10 minutes before cutting.
  5. 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

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