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Meatloaf sliced with cutlery

Classic meatloaf with tomato sauce

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 10 mins resting
  • Easy
  • Serves 4 - 6

Make an easy meatloaf when you need to feed the family midweek. Serve slices with homemade tomato sauce and use any leftovers as sandwich filling

  • Freezable
Nutrition: per serving
NutrientUnit
kcal463
fat26g
saturates10g
carbs25g
sugars9g
fibre3g
protein31g
salt0.5g
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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

For the tomato sauce

  • 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)

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, March 2019

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A star rating of 3.6 out of 5.15 ratings
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