Autumn and Winter
Family Favourites

Meatloaf with Tomato and Basil Sugo Recipe

Present the family with a meatloaf full of goodness and flavour. This recipe uses Maggie's Tomato & Basil Sugo, a homestyle sauce.
Meatloaf with Tomato and Basil Sugo Recipe
Ingredients
Units
Units
500g sausage mince minced beef or lamb and pork
1 free range egg
2 tbspn mixed herbs, freshly chopped
1 brown onion, finely chopped
3 tspn Worcestershire sauce
1 tspn salt flakes
1/2 tspn freshly ground black pepper
Plain flour, for dusting
2 tbspn roughly chopped flat leaf parsley
Methods
Prep time: 10 mins / Cook time: 40 mins.
METHOD
1
Preheat fanforced oven to 180C.
2
Using your hands, mix 1/4 cup of Tomato and Basil Sugo together with all the other ingredients, except flour. Shape mixture into a rectangle, then roll to coat in flour and place in a loaf tin. Press down firmly.
3
Bake meatloaf for 40 minutes or until cooked through. If you have a meat thermometer the internal temperature should be 70C. Leave to rest.
4
Warm the remaining Tomato and Basil Sugo and serve thick slices of meatloaf topped with spoonfuls of the sugo and the parsley.
Maggie's Tip: Comfort food again. To me, meatloaf requires lots of sauces and chutneys from the larder to be truly delicious. The meat mixture also needs to be mixed by hand or it just doesn’t taste the same. Sometimes I add slow roasted tomatoes to the top of the meat during the cooking process.
Maggie's Kitchen Notes:
All my recipes are cooked with a fan forced (convection) oven, increase by 20°C for conventional. My recipes use 20ml tablespoons and 5ml teaspoons, look carefully at your measuring spoons as American spoons are often on sale and they are a smaller measure. All produce are medium sized and all eggs are from an extra large carton (700g).
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