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.
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.
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