Ingredients
750g premium mince
1 brown onion
finely diced
1 carrot
grated
1 egg
lightly beaten
1 cup cooked rice or dried breadcrumbs
⅓ cup tomato sauce
1 small handful parsley
chopped
¼ cup HP sauce
2 tbsp olive oil
for the sauce
1 brown onion
finely diced, for the sauce
2 cloves garlic
peeled and crushed, for the sauce
1 400g tin diced tomatoes
for the sauce
¼ cup malt vinegar
for the sauce
1 tbsp brown sugar
for the sauce
salt and pepper
to taste
Allergy Advice
Contains Eggs
Contains Gluten
Equipment
- 1 Loaf tin
- 1 Medium-sized bowl
- 1 Medium-sized saucepan
Instructions
- 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.
Notes
Tip
This recipe was created by Charlie Louie
Tip
You can put this meatloaf on sandwiches the next day.
Storage
This will freeze well but if you cut it into portions it will defrost faster.
