[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 13/07/2024. See terms.
Photo of Italian beef meatloaf with tomato salsa by WW

Italian beef meatloaf with tomato salsa

Total Time
1 hr 5 min
20 min
45 min
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


Olive oil

1 tbs


2 clove(s), crushed

Red capsicum

1 small, finely chopped

Brown onion

1 small, finely chopped


1 small, coarsely grated

Lean beef mince, raw

500 g


1 medium, beaten lightly

Pitted green olives

½ cup(s), (80g), seeded, chopped coarsely

Fresh basil

½ cup(s), coarsely chopped


4 small, chopped

Red onion

½ small, finely chopped


1 tbs, red wine


  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.


SERVING SUGGESTION: Steamed green beans, zucchini or spinach, plus mashed potato. Boil, steam or microwave 400g potatoes (chopped) and 250g sweet potato (kumara) (chopped) until tender. Drain. Mash in a bowl with 2 tablespoons of skim milk until smooth.