A tastebud tour to Italy is right here in this delicious Italian-style beef and tomato meatloaf recipe - so bon voyage!
Serves44
Cook time50 mins50 minutes
Prep time15 mins15 minutes
Ingredients
500g Coles Australian No Added Hormones 4 Star Beef Mince
1 Coles Australian Free Range Egg, lightly whisked
¾ cup (50g) fresh breadcrumbs (made from day-old bread)
¼ cup (40g) pine nuts, lightly toasted
1 brown onion, finely chopped
⅓ cup finely chopped basil
200g vine-ripened cherry tomatoes, halved
200g cup mushrooms, halved or quartered
1 cup (250ml) tomato pasta sauce
2 garlic cloves, crushed
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Grease a 10cm x 20cm (base measurement) loaf pan. Combine the mince, egg, breadcrumbs, pine nuts, half the onion and half the basil in a bowl. Season. Press mince mixture into prepared pan.
Step 2
Grease a large deep baking tray. Invert mince mixture onto prepared tray. Remove the pan. Lightly spray meatloaf with olive oil spray. Bake for 15 mins.
Step 3
Combine the tomato, mushroom, pasta sauce, garlic, remaining onion and remaining basil in a clean bowl. Season. Spoon tomato mixture over and around the meatloaf. Bake for 30-35 mins or until the meatloaf is cooked through. Serve with basil leaves.
