and pepperPreheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
oil over high heat. Add capsicum, leave for 1 minute without stirring so it starts to char (burn) then stir and continue cooking to char it more (about 2 minutes in total). Remove and set aside.
bread in a large bowl. Grate onion into the bowl, using a normal box cutter (Note 3). Add cream, then use your hands to squidge the mixture together so the bread is completely soaked and starts to disintegrate.
remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
the meatloaf out of the oven. Carefully lift the meatloaf out of the loaf pan (using the paper overhang) onto a work surface. Then transfer the meatloaf into the skillet with the Sauce.
juices in the loaf pan into the skillet. Return to the oven for a further 30 to 40 minutes, or until cooked to your liking.
it out of the oven and let it rest for 5 minutes before slicing. Serve the meatloaf with the Sauce, garnished with parmesan if desired.
like to serve this with mashed potatoes but it is also lovely with pasta.
oil in a ovenproof skillet over medium heat. Add onion and garlic and cook for 3 minutes until translucent.
remaining ingredients. Bring to a simmer and cook for 5 minutes on the stove, adjusting salt and pepper to taste.
it off the stove. Follow the steps above to place the meatloaf in and bake it.
I’ve seen him cook a meatloaf and thought how great that would be for the family. Ive tweaked a little to what we like and added my own vegetable tomato sauce which is great for getting the kids to eat veggies without them knowing
This tender and delicious ItalianMeatloaf is made with fresh ground veal, pork and beef mixed with shallots and Italian herbs, then stuffed with mozzarella cheese, topped with a parmesan crust and served smothered in a tasty simple basic tomato sauce on a bed of pasta
If serving with mashed potatoes, you might warm up some additional marinarasauce for serving. In a bowl large enough to hold all of the ingredients, whisk the eggs with the basil, salt, pepper and Worcestershire sauce
With this recipe you will be able to have in one shot both a rustic or a creamy tomato sauce. With the exception of the not peeled tomatoes, the oil, the salt and the sugar all the other vegetables may be not used, according to your personal taste
Brush each meatloaf generously with the glaze. I’ve given the recipe for the tomato sauce as well as the syn free mini meatloaf because it is so fresh and easy to make, and it made the perfect accompaniment