Meatloaf picnic pie with tomato sauce recipe

  • Serves 8
  • 20 mins to prepare and 1 hr 10 mins to cook
  • 388 calories / serving
  • Freezable
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This meatloaf pie is the perfect centrepiece for a picnic and is equally delicious hot or cold. The herby beef and pork filling is wrapped in flaky puff pastry (with an impressive plait design that is much easier than you think) and served with a classic tomato sauce. Try packing up for your next family get-together or even for a special Father's Day lunch alfresco. 

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Heat 2 tbsp oil in a frying pan over a medium heat. Add half the onions and fry, stirring occasionally, for 6-8 mins until soft. Mix in half the garlic and fry for 10 secs until fragrant. Remove from the heat.
  2. Put the mince, breadcrumbs, 1 tsp oregano, mustard and the fried onion mix in a large bowl. Season and mix well. Stir in half the beaten egg.
  3. Line a baking sheet with baking paper, brush with a little oil and lay the pastry on top. Shape the meat into a loaf down the middle, leaving a 2cm gap at each end and enough space along the sides to cover the meat.
  4. Using a sharp knife, cut strips along the sides of the pastry, 5cm apart. Fold up the ends, then plait alternate strips of the pastry over the meat to cover it neatly. Brush the top of the pastry with the remaining beaten egg and sprinkle over the sesame seeds. Bake for 55 mins-1 hr or until the meat is cooked through and the pastry is golden.
  5. Meanwhile, heat 1 tbsp oil in a saucepan over a medium heat. Add the remaining onion and stir-fry for 6-8 mins until soft. Add the remaining garlic and fry for 30 secs. Mix in 200ml boiling water, the tomatoes, tomato purée, sugar and remaining oregano; season. Bring to the boil. Reduce the heat and simmer, stirring occasionally, for about 1 hr until reduced.
  6. Cut the meatloaf into thick slices and serve with the sauce and gherkins, if you like. Will keep in the fridge for up to 2 days.

Freezing and defrosting guidelines (unbaked pie)

You can freeze this meatloaf picnic pie before baking – wrap well in clingfilm to prevent freezer burn, then defrost fully before baking. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Picnic recipes

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

  • Ingredients

  • 3 tbsp olive oil, plus extra for brushing
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 250g lean pork mince
  • 250g 15% fat beef steak mince
  • 15g breadcrumbs
  • 2 tsp dried oregano
  • 1 tsp English mustard
  • 2 free-range eggs, beaten
  • 375g pack light puff pastry
  • 1 tbsp sesame seeds
  • 400g chopped tomatoes
  • 2 tbsp tomato purée
  • ½ tsp sugar
  • gherkins, to serve (optional)
  • Energy 1620kj 388kcal 19%
  • Fat 21g 30%
  • Saturates 7g 37%
  • Sugars 7g 7%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 31.2g Protein 19.4g Fibre 2.5g

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