Full of flavour and freezer-friendly, this bolognaise-inspired meatloaf recipe is finished with a mozzarella topping.
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Preheat oven to 180°C. Heat the oil in a medium frying pan over medium heat. Add the bacon and cook, stirring, for 5 mins or until bacon starts to brown. Add the carrot, shallot and garlic. Cook, stirring, for 5 mins or until carrot softens. Transfer to a heatproof bowl and set aside to cool slightly.
Add the breadcrumbs, tomato paste, parmesan, dried herbs, milk, egg, basil, mince and ⅓ cup (95g) pasta sauce to the carrot mixture in the bowl. Season and stir to combine. Transfer the mince mixture to a greased roasting pan and shape into a wide log.
Bake the meatloaf for 25 mins. Pour the remaining pasta sauce over the meatloaf and bake for a further 15 mins. Increase oven to 200°C. Sprinkle the mozzarella over the top of the meatloaf and bake for a further 10-15 mins or until mozzarella is golden.
Cut the meatloaf in half. Transfer half the meatloaf to an airtight container. Cool. Place in the fridge for up to 3 days or freeze for up to 3 months.
Slice the remaining meatloaf. Divide among serving plates and spoon over some of the sauce to serve.
Serve with basil leaves, shaved parmesan, salad leaves and mashed potato
COOK. STORE. SAVE.
Use it up: The leftover meatloaf is perfect for sandwiches. Slice and heat, then enjoy on toasted Turkish bread with avocado, caramelised onion relish and baby rocket leaves.