Meatloaf with tangy tomato sauce

Meatloaf with tangy tomato sauce



  • 750g premium mince
  • 1 brown onion, finely diced
  • 1 carrot, grated
  • 1 egg, lightly beaten
  • 1 cup cooked rice or 1 cup dried breadcrumbs
  • 1/3 cup tomato sauce
  • small handful chopped parsley
  • 1/4 cup HP sauce

Tangy tomato sauce:

  • 2 tbsps olive oil
  • 1 brown onion, finely diced
  • 2 cloves garlic, peeled and crushed
  • 1 x 400g tin diced tomatoes
  • 1/4 cup malt vinegar
  • 1 tbsp brown sugar


Preheat oven to 200°C or 180°C fan-forced. Lightly grease a loaf tin with olive oil and set aside.

In a medium-sized bowl combine mince, onion, carrot, egg, rice, tomato sauce, parsley with some salt and pepper.  Mix with hands until well combined. Place into loaf tin and press down to flatten. Pour HP Sauce over the meatloaf then place in the oven for 40 minutes.

Meanwhile, make the tangy tomato sauce: In a medium-sized saucepan, heat olive oil over a medium heat. Add onion and cook until softened. Add garlic and stir, being careful not to burn.  Pour in tinned tomatoes, vinegar and sugar.

Simmer for 5 minutes. Season with salt and pepper to taste.

Slice meatloaf and spoon tomato sauce over. Serve with steamed baby potatoes and green vegetables.

Find related mince recipes

Serving Suggestions


  • You can put this meatloaf on sandwiches the next day.
  • This will freeze well but if you cut it into portions it will defrost faster.
  • This recipe was created by Charlie Louie

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