KILLARNEY INTERNATIONAL BLOG

Italian Meatloaf  Over Greens

Sometimes we all love to eat a little something that is oh-so-homemade, thrown together in a few minutes but spends a while in the oven so that you can light the fire, grab a shower, change out of your work clothes and say hello to the kids…and even better is this recipe has some leftovers that will feed the crew for lunch the next day…am I right..? Well this is one such recipe, and it comes to you with love from our kitchen ❤

Meatloaf-Image-300x241 | A Recipe from our Chef Team

What you Need…

750g Lean Minced Beef (or Lamb, or Turkey)

75g Grated Carrot

75g Grated Courgette

1 Egg Beaten 

1 Onion Finely Chopped

1 Clove Garlic, Crushed

1 Tablespoon Sage Leaves, Chopped

1 Teaspoon Dried Oregano

1 Heaped Tablespoon Tomato Purée

2 Tablespoon Worchester Sauce (or Soy If You Don’t Have Worchester)

110g Breadcrumbs

For the Roasted Tomato Sauce…

A handful of cherry or large tomatoes and peppers – if these are past  their best even better as the flavours are better when the sugars break down and they get a little over ripe – a few cloves of garlic and a couple of small onions or shallots peeled.

What you Do…

Preheat the oven to 180C

Place all the ingredients in a large mixing bowl and mix thoroughly – get your hands in a give the mixture a really good kneading to ensure everything is fully incorporated and dispersed throughout.

Transfer the mix to a 2lb loaf tin and pat down until level and set aside for a few minutes while you prep the vegetables for the sauce.

Meanwhile, place the tomatoes, garlic, shallots or onions on a baking tray at the bottom of the oven with a good sprinkle of sea salt and black pepper, a pinch of sugar and a drizzle of olive oil. 

Pop both the meatloaf and the veggies in the over and bake in the oven for 1 hour 15 minutes or until the meatloaf is cooked through. 

Remove from the oven and let the loaf sit for a few minutes covered with tin foil while you blitz the roasted vegetables in a blender and serve with your meatloaf over a bed of greens, or even with a baked potato which will bake nicely at the same temperature and for the same time as your meatloaf.