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Italian Meatloaf with Marinara Sauce

Name: Italian Meatloaf with Marinara Sauce
Ingredients: 1½ cups diced red bell pepper / capsicum (1 large); 11 tbsp olive oil; 12 cups stale white bread, crusts removed, roughly diced (about 3 slices); 11 small onion; 12 tbsp cream (or milk); 113 oz/400g ground pork (mince); 11.6 lb / 800g ground beef (mince); 12 eggs; 12½ tsp fennel seeds; 13 tsp paprika (sweet or smoked); 11¾ tsp salt; 1 Pepper; 12 garlic cloves, minced; 1½ onion, finely chopped (brown, white, yellow); 11.4 lb / 700g tomato passata or crushed tinned tomatoes (Note 1); 1¾ cup water; 12 tsp dried Mixed Italian Herbs; 11 - 3 tsp red pepper flakes (optional); 1 Salt and pepperPreheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).; 1 Heat 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.; 1 Place 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.; 1 Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.; 1 Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.; 1 Take 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.; 1 Pour 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.; 1 Take 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.; 1 I like to serve this with mashed potatoes but it is also lovely with pasta.; 1 Heat oil in a ovenproof skillet over medium heat. Add onion and garlic and cook for 3 minutes until translucent.; 1 Add remaining ingredients. Bring to a simmer and cook for 5 minutes on the stove, adjusting salt and pepper to taste.; 1 Take it off the stove. Follow the steps above to place the meatloaf in and bake it.

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1½ cups diced red bell pepper / capsicum (1 large)
11 tbsp olive oil
12 cups stale white bread, crusts removed, roughly diced (about 3 slices)
11 small onion
12 tbsp cream (or milk)
113 oz/400g ground pork (mince)
11.6 lb / 800g ground beef (mince)
12 eggs
12½ tsp fennel seeds
13 tsp paprika (sweet or smoked)
11¾ tsp salt
1 Pepper
12 garlic cloves, minced
1½ onion, finely chopped (brown, white, yellow)
11.4 lb / 700g tomato passata or crushed tinned tomatoes (Note 1)
1¾ cup water
12 tsp dried Mixed Italian Herbs
11 - 3 tsp red pepper flakes (optional)
1 Salt and pepperPreheat oven to 180C/350F. Spray a 28cm/11" loaf pan, then line with parchment / baking paper, leaving overhang (Note 2).
1 Heat 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.
1 Place 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.
1 Add remaining meatloaf ingredients, including capsicum. Use your hands to mix it together until JUST combined. Do not over mix otherwise it will become dense.
1 Press into the loaf pan (Note 4). Drizzle with olive oil then bake for 30 minutes. Meanwhile, make the Sauce.
1 Take 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.
1 Pour 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.
1 Take 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.
1 I like to serve this with mashed potatoes but it is also lovely with pasta.
1 Heat oil in a ovenproof skillet over medium heat. Add onion and garlic and cook for 3 minutes until translucent.
1 Add remaining ingredients. Bring to a simmer and cook for 5 minutes on the stove, adjusting salt and pepper to taste.
1 Take it off the stove. Follow the steps above to place the meatloaf in and bake it.