Italian-Inspired Meatloaf Recipe
6 - 8
Sue Hamilton and Dana Alexander
This Italian-inspired meatloaf, with its fresh herbs and cheesy crust, has a firm texture, making it an excellent filler for sandwiches or crusty rolls.
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500g Quality Mark beef mince
1 tbsp olive oil
1 chopped onion
1 crushed garlic clove
2 cups breadcrumbs
2 tbsp red wine
1 lightly beaten egg
2 tbsp grated parmesan cheese
3 tbsp tomato paste
A bunch of chopped parsley
5 fresh basil leaves
1/2 tsp oregano
1 cup grated cheese, mozzarella
To Make Meatloaf
Preheat oven to 200°C.
Heat oil in a large saucepan and stir onion and garlic over a moderate heat until soft.
The other half will be used for the topping.
Season with salt and pepper and mix well with clean hands.
Turn mixture into a greased meatloaf tin and firmly press down to fill the dish.
Cover with tin foil and bake in oven for 30 minutes.
Remove foil and top with remaining fresh breadcrumbs, grated mozzarella and lots of pepper.
Bake until cheese melts and bubbles.
Stand in pan for 5–10 minutes before serving, or cool and slice for sandwiches with a little salad, as pictured.
Nutrition Information per Serving (121g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)