Summer Meatloaf baked in tomatoes

By 29th January 2019 October 7th, 2019 No Comments

I can tell you it’s starting to get hot when the water tankers start rolling into Muriwai! The gardens on the farm are going nuts. We have so many plums and the orchard is finally starting to grow after we planted it almost 2 years ago.

One other thing that is going mad is our tomatoes. I just love having them in the mornings on toast with marmite and a slice of Dutch cheese.

One thing I have been longing for this week was Meatloaf. Not so summery you say? But wait…make a big one and the leftovers are great for taking to the beach, Sunday picnic or just eating cold with a rocket salad.
This recipe calls for you to grill the meatloaf after in a tomato and parmesan sauce!

Summer Meatloaf baked in tomatoes

(serves 4)
Prep time: 30 mins
Cooking time: 1 hour

  • 1 white onion, finely diced
  • 500g pork mince
  • 500g beef mince
  • 1 ½ cups grated pumpkin
  • 2 cloves garlic
  • ½ tsp white pepper
  • 1 tbsp Dijon mustard
  • 2 cups fresh breadcrumbs
  • ½ milk
  • 2 tbsp olive oil
  • 1 egg
  • 6 tbsp grated Parmesan
  • 8 slices Parma ham or Prosciutto
  • ½ cup roughly chopped parsley (garnish)

Preheat oven to 180*. Combine the breadcrumbs and milk and allow to soften. Heat a frying pan and slowly fry the onion and garlic until soft. In a large bowl combine the mince, breadcrumbs, mustard, garlic, onion and season well.
Lightly oil a loaf tin and line with the Parma ham, overlapping slightly. Press in the meat filling. Folding over the remaining Parma ham over the top.
Bake for one hour until the meatloaf is cooked through.
Whilst the meatloaf is cooking make up the tomato sauce.

Tomato sauce

(makes 3 cups)
Prep time: 5 mins
Cooking time: 25 mins

  • 1 large onion, chopped
  • 3 cloves garlic, diced
  • 1 tbsp olive oil
  • ½ cup chopped herbs – parsley, rosemary and thyme
  • 1 kg tomatoes, chopped
  • salt
  • pepper

Heat olive oil in a large, heavy-based saucepan. Sauté onion and garlic until soft but not coloured. Add herbs and cook for a further 1-2 minutes. Deglaze saucepan with tomatoes and simmer until reduced by half. Season to taste.

To serve: Turn out the meatloaf into a roasting tray and pour over the tomato sauce. Top with grated Parmesan and grill in the oven until golden. Top with grated parsley!