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Self-saucing meatloaf

Self-saucing meatloaf
4
50M

Ingredients

Method

1.Preheat the oven to 200°C (180°C fan-forced). Line a shallow oven tray with baking paper.
2.Combine the bread and milk in a medium bowl; stand 2 minutes. Lightly squeeze bread to remove excess milk; discard excess milk.
3.Place bread, minces, capsicum, onion, sauce, egg, parsley in a large bowl. Season with salt and freshly ground pepper. Using hands, mix thoroughly to combine.
4.Line base of a loaf pan with baking paper, extending paper 5cm over long sides. Using the loaf pan as a mould, press the mince mixture firmly into the pan. Turn meatloaf out onto the prepared tray; discard lining paper. Spoon half the combined canned and cherry tomatoes over the meatloaf.
5.Bake meatloaf, uncovered, for 30 minutes. Top with remaining tomatoes (some will fall onto the paper); bake for a further 20 minutes or until cooked through. Stand 10 minutes before cutting.

Suitable to freeze. Not suitable to microwave.

Note

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