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 ❤
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)
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.