Italian beef meatloaf with tomato salsa
3
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Formerly disregarded as a dish best left in the 1970s, meatloaf is making a comeback. This ultimate recipe, complete with tangy top, proves its culinary credentials
Ingredients
Olive oil
1 tbs
Garlic
2 clove(s), crushed
Red capsicum
1 small, finely chopped
Brown onion
1 small, finely chopped
Carrot(s)
1 small, coarsely grated
Lean beef mince, raw
500 g
Egg(s)
1 medium, beaten lightly
Pitted green olives
½ cup(s), (80g), seeded, chopped coarsely
Fresh basil
½ cup(s), coarsely chopped
Tomato(es)
4 small, chopped
Red onion
½ small, finely chopped
Vinegar
1 tbs, red wine
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line base and sides of a 21cm x 11cm (base measurement) loaf pan with baking paper.
2
Heat half the oil in a large non-stick frying pan over medium-high heat. Add garlic, capsicum and brown onion and cook, stirring, for 5 minutes or until softened. Stir in carrot. Cool.
3
Place mince, egg, olives, 1⁄3 cup basil and onion mixture in a large bowl. Season with salt and freshly ground black pepper. Mix to combine. Press mixture into prepared pan and smooth the surface. Bake for 40 minutes or until meatloaf is cooked through. Stand for 5 minutes. Drain excess fat before slicing thickly.
4
Meanwhile, combine tomato, red onion and remaining basil in a medium bowl. Add vinegar and remaining oil. Season with salt and freshly ground black pepper. Toss salsa gently to combine. Serve meatloaf with tomato salsa.
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