Name: Tomato and lamb meatloaf
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 6
Ingredients: 1 tablespoon vegetable or olive oil; 150 gram short-cut bacon rashers, rind removed, finely chopped; 1 medium brown onion, thinly sliced; 2 clove garlic, thinly sliced; 750 gram lamb mince; 1 cup frozen peas, corn and capsicum mix; 2 eggs, lightly beaten; 190 gram jar tomato and olive stir-through pasta sauce; 1 cup soft fresh breadcrumbs; 2 x 14cm petit bake-at-home rolls, cut into 1cm-thick rounds; 1/2 teaspoon dried oregano leaves

Tomato and lamb meatloaf

A tasty variation on a family favourite.

Skip to Recipe

Serves 6

Prep

30M

Cook

1H 5M

Total

1H 35M

Ingredients

1 tablespoon vegetable or olive oil

150 gram short-cut bacon rashers, rind removed, finely chopped

1 medium brown onion, thinly sliced

2 clove garlic, thinly sliced

750 gram lamb mince

1 cup frozen peas, corn and capsicum mix

2 eggs, lightly beaten

190 gram jar tomato and olive stir-through pasta sauce

1 cup soft fresh breadcrumbs

2 x 14cm petit bake-at-home rolls, cut into 1cm-thick rounds

1/2 teaspoon dried oregano leaves

Method

1.Preheat oven to 200°C (180°C fan-forced). Line base and sides of a 21x10cm (base measurement) loaf pan (or a 22cm springform pan) with baking paper, extending paper at long sides for handles.

2.Heat oil in a medium frying pan over moderate heat. Add bacon, onion and garlic; cook and stir for 5 minutes or until onion has softened. Transfer to a large bowl. Add mince, vegetable mix, egg, pasta sauce and breadcrumbs. Using hands, mix well. Press into prepared pan; smooth surface.

3.Top with rounds of bread, slightly overlapping. Sprinkle with oregano. Cover with foil; bake for 40 minutes. Remove foil; bake for 10 minutes more or until golden and cooked. Stand meatloaf for 10 minutes. Slice. Serve.

Try sun-dried tomato pesto instead of stir-through sauce. Make with a baguette instead of par-baked rolls. Process 2 slices of day-old white bread for crumbs.
Note

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