Meatloaf, both a traditional and favourite comfort food traces its origins through many European cultures and is a close relation to Italian meatballs.

Category:  Midweek Express  - 


For 2 people


  • 1 carrot, peeled and chunked
  • 1 onion, roughly chopped
  • 2 cloves of garlic, peeled
  • 350 g lean minced beef
  • of chopped parsley
  • 4 tbs good quality dried breadcrumbs
  • 2 tbs tomato ketchup
  • 1 egg
  • salt and black pepper
  • finish:
  • 2 tbs tomato ketchup
  • 1 tomato, halved and finely sliced

Meatloaf Directions

  1.  Line a 1 pound (500g) loaf tin with kitchen parchment: 1 strip across the wide section and a narrow strip lengthways. Preheat the oven to 180c.
  2. 1. Place the carrot, onion and garlic into a high sided jug and grind with a hand blender or alternatively wiz in a liquidiser until quite smooth.

    2. In a mixing bowl add the ground vegetables to the minced beef along with the parsley, breadcrumbs, tomato ketchup, egg and seasoning. Mix well using a fork, though I find it easier to roll up the sleeves and squish with hands.

    3. Pack into the lined loaf tin, evenly covering with the additional tomato ketchup and arranging the sliced tomato to cover.

    Bake for 40-45 minutes in the preheated oven after which time the juices will run clear. Serve warm or cold. I particularly enjoy this for a cold lunch, served with salad and a good dollop of mayonnaise.