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Italian meatloaf with spiced tomato sauce recipe

8 ratings

Serve up a storm with this delicious family-sized Italian meatloaf for dinner tonight. This saucy meatloaf is cooked with spicy tomato sauce that's filled with herbs, chillies and roasted vegetables. See method

Serves 6
30min to prepare and 1hr to cook
405 calories / serving

Ingredients

2 tbsp olive oil
2 onions, finely chopped
2 large garlic cloves, finely chopped
1tsp fennel seeds
½tsp chilli flakes
zest of 1 lemon
6 anchovies, finely chopped
bunch of flat leaf parsley, chopped
6 sundried tomatoes, chopped
100g chargrilled roasted peppers
500g lamb mince
250g pork mince
1 medium egg, whisked
100ml red wine

For the tomato sauce

1 tbsp olive oil
1 onion, finely chopped
2 x 400g tins chopped tomatoes
½ red chilli, finely chopped
2tbsp Worcestershire sauce
2 tsp soft light brown sugar
1tbsp red wine vinegar

If you don't have mince, cut open some sausages instead

Each serving contains

Energy
1690kj
405kcal 20%
Fat
24g 34%
Saturates
8g 40%
Sugars
14g 15%
Salt
1.3g 21%

of the reference intake
Carbohydrate 17.2g Protein 29.2g Fibre 3.9g

Method

Preheat the oven to gas 4, 180°C, fan 160°C.
Heat the oil in a frying pan over a medium heat. Add the onion and sweat for 5 minutes. Add the garlic and spices, continue to fry for a couple more minutes. Spoon into a bowl and allow to cool.
Add the lemon zest, chopped anchovies, parsley, chopped tomatoes, peppers, lamb and pork mince. Season generously, add the egg and wine and with clean hands scrunch to mix through. Spoon the mixture into a 2lb (900g) loaf tin as an even layer. Place in a deep roasting tray and fill with enough hot water so that it comes halfway up the sides of the loaf tin. Cover the whole thing in foil and bake in the oven for 1 hour.
Meanwhile, make the tomato sauce; soften the onion in the oil over a medium heat for 5 minutes. Stir through the chili and tinned tomatoes, and simmer for 10 minutes. Add the remaining ingredients and blend until smooth in a food processor. Return to a saucepan and simmer gently for 15 minutes more, adding a splash of water if it thickens too much. Check the seasoning and keep warm.
Test the meatloaf is cooked by poking the centre with the tip of a sharp knife to check the juices run clear (or test with a meat thermometer). Leave for 10 minutes in the tin, then drain away the juices. Turn the meatloaf out onto a warm serving dish. Serve in slices with the spiced tomato sauce spooned over.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

See more Italian recipes