Classic Meatloaf with Tomato Sauce by Good Food

Ingredients

• 500g beef mince
• 85g fresh breadcrumbs
• 1 egg
• 2 tbsp tomato purée
• 1 tbsp olive oil (for meatloaf)
• 1 onion, finely chopped (for meatloaf)
• 1 garlic clove, crushed (for meatloaf)
• 1 tbsp olive oil (for sauce)
• 1 onion, finely chopped (for sauce)
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 garlic clove, finely chopped (for sauce)
• 500ml passata with basil
• 1 tsp salt (adjust to taste)

Instructions

1. Heat 1 tbsp oil in a frying pan over medium heat. Sauté the first onion for 4-5 minutes until soft, then stir in the garlic. Remove from heat and allow to cool completely.
2. Prepare the sauce by heating the second tbsp of oil in a saucepan. Fry the second onion, carrot, and celery for 3-4 minutes until softened, then add the garlic and cook for 1 minute.
3. Pour in the passata, bring to a gentle simmer, season to taste, and cook for 5 minutes.
4. Preheat oven to 180C/160C fan/gas 4.
5. In a large bowl, mix the cooled onion mixture with the beef mince, egg, breadcrumbs, and a pinch of salt until well combined.
6. Line a 900g loaf tin with parchment paper, pack the mixture firmly into the tin, and bake for 45-50 minutes until the center is cooked through and reaches 75C/165F.
7. Rest the meatloaf for 10 minutes before lifting from the tin, slicing, and serving with the warm tomato sauce.