The Guardian

Meatloaf in quick tomato sauce

Prep Cook Serves Cost 10 min 1 hr 4-6

Less than £1 a head

For the meatloaf 500g pork mince 50g cheddar, grated 1 tbsp tomato puree 1 tsp mixed herbs 2 tbsp gluten-free plain flour

1 egg

Salt and pepper Mashed potato, to serve

For the tomato sauce

2 x 400g tins chopped tomatoes 1 tbsp tomato puree 1 tbsp dried mixed herbs

1 tbsp garlic oil

This humble meatloaf shows that, with a little seasoning and served with a velvety tomato sauce, pork mince can easily be the beginnings of a triumphant main course.

Heat the oven to 180C (160C fan)/ gas 4 and line a 1lb (450g) loaf tin with foil, leaving enough overhang to use as a cover later.

Mix all the ingredients for the meatloaf in a large bowl until smooth and combined. Press into the prepared loaf tin, then bake for about an hour. About halfway through the cooking, spoon out and discard any liquid build-up in the tin, pull over the foil overhang to cover, and return to the oven to finish cooking.

Meanwhile, make the sauce. Mix the chopped tomatoes, tomato puree, dried herbs, oil, and some salt and pepper in a large pan and put it over a medium heat. Simmer for about 20 minutes, until the chopped tomatoes break down and the juices thicken.

Leave the cooked meatloaf to rest for a moment, then lift out of the tin and put in the tomato sauce. Slice and serve with the sauce on a bed of creamy mashed potatoes and any other vegetables of your choice.

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2023-03-25T07:00:00.0000000Z

2023-03-25T07:00:00.0000000Z

https://guardian.pressreader.com/article/281612424646465

Guardian/Observer