There is only one way to describe this recipe: Darn delicious! This mouthwatering meatloaf is packed with silky onions, garlic & fresh parsley, then glazed with a glistening sweet tomato sauce and baked to tender perfection. After making this recipe, you might just start calling meatloaf a ‘loaf of yum’ – and we won’t blame you, Chef!
American-style Beef Meatloaf
American-style Beef Meatloaf
with baby tomatoes & fresh parsley
Hands on Time: 15 - 35 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Baby Tomatoes
- Beef
- Bocconcini Balls
- Free-Range Beef Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- NOMU Italian Rub
- Onion
- Panko Breadcrumbs
- Salad Leaves
- Tomato Sauce
- White Wine Vinegar
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Tinfoil (optional)
- Baking Paper (optional)
STICKY TOMATO SAUCE
Preheat the oven to 200°C. In a bowl, combine ¾ of the tomato sauce, the vinegar, a sweetener of choice (to taste), and seasoning. Set the glaze aside to coat the meatloaf in Step 2.
JUST LOAFING AROUND
In a separate bowl, add the beef mince, the diced onion, ½ the chopped parsley, the worcestershire sauce, the grated garlic, the remaining tomato sauce, the rub, the breadcrumbs, ½ an egg, and seasoning. Mix with your hands or a wooden spoon until fully combined. Wet your hands slightly to stop the mixture from sticking to them and form into a meatloaf. Smooth out any cracks or creases. Transfer to a lightly greased tinfoil or baking paper-lined baking tray. Bake in the hot oven for 25-30 minutes. In the final 10 minutes, brush the meatloaf with the tomato sauce glaze. On completion, it should be sticky and cooked through.
WE WILL BOCC YOU
In a bowl, combine the rinsed salad leaves, the halved tomatoes, the halved bocconcini balls, a drizzle of oil, and seasoning.
MMMEATLOAF!
Plate up the flavourful meatloaf. Side with the bocconcini salad. Sprinkle over the remaining parsley. Get munching, Chef!
Tomato Sauce - 40ml
White Wine Vinegar - 10ml
Free-range Beef Mince - 150g
Onion - 1
Fresh Parsley - 4g
Worcestershire Sauce - 15ml
Garlic Clove - 1
NOMU Italian Rub - 10ml
Panko Breadcrumbs - 20ml
Salad Leaves - 40g
Baby Tomatoes - 80g
Bocconcini Balls - 2
STICKY TOMATO SAUCE
Preheat the oven to 200°C. In a bowl, combine ¾ of the tomato sauce, the vinegar, a sweetener of choice (to taste), and seasoning. Set the glaze aside to coat the meatloaf in Step 2.
JUST LOAFING AROUND
In a separate bowl, add the beef mince, the diced onion, ½ the chopped parsley, the worcestershire sauce, the grated garlic, the remaining tomato sauce, the rub, the breadcrumbs, 1 egg, and seasoning. Mix with your hands or a wooden spoon until fully combined. Wet your hands slightly to stop the mixture from sticking to them and form into 2 meatloaves. Smooth out any cracks or creases. Transfer to a lightly greased tinfoil or baking paper-lined baking tray. Bake in the hot oven for 25-30 minutes. In the final 10 minutes, brush the meatloaves with the tomato sauce glaze. On completion, it should be sticky and cooked through.
WE WILL BOCC YOU
In a bowl, combine the rinsed salad leaves, the halved tomatoes, the halved bocconcini balls, a drizzle of oil, and seasoning.
MMMEATLOAF!
Plate up the flavourful meatloaves. Side with the bocconcini salad. Sprinkle over the remaining parsley. Get munching, Chef!
Tomato Sauce - 85ml
White Wine Vinegar - 20ml
Free-range Beef Mince - 300g
Onion - 1
Fresh Parsley - 8g
Worcestershire Sauce - 30ml
Garlic Clove - 1
NOMU Italian Rub - 20ml
Panko Breadcrumbs - 40ml
Salad Leaves - 80g
Baby Tomatoes - 160g
Bocconcini Balls - 4
STICKY TOMATO SAUCE
Preheat the oven to 200°C. In a bowl, combine ¾ of the tomato sauce, the vinegar, a sweetener of choice (to taste), and seasoning. Set the glaze aside to coat the meatloaf in Step 2.
JUST LOAFING AROUND
In a separate bowl, add the beef mince, the diced onion, ½ the chopped parsley, the worcestershire sauce, the grated garlic, the remaining tomato sauce, the rub, the breadcrumbs, 1½ eggs, and seasoning. Mix with your hands or a wooden spoon until fully combined. Wet your hands slightly to stop the mixture from sticking to them and form into 3 meatloaves. Smooth out any cracks or creases. Transfer to a lightly greased tinfoil or baking paper-lined baking tray. Bake in the hot oven for 30-35 minutes. In the final 10 minutes, brush the meatloaves with the tomato sauce glaze. On completion, it should be sticky and cooked through.
WE WILL BOCC YOU
In a bowl, combine the rinsed salad leaves, the halved tomatoes, the halved bocconcini balls, a drizzle of oil, and seasoning.
MMMEATLOAF!
Plate up the flavourful meatloaves. Side with the bocconcini salad. Sprinkle over the remaining parsley. Get munching, Chef!
Tomato Sauce - 125ml
White Wine Vinegar - 30ml
Free-range Beef Mince - 450g
Onion - 1
Fresh Parsley - 12g
Worcestershire Sauce - 45ml
Garlic Cloves - 2
NOMU Italian Rub - 30ml
Panko Breadcrumbs - 60ml
Salad Leaves - 120g
Baby Tomatoes - 240g
Bocconcini Balls - 6
STICKY TOMATO SAUCE
Preheat the oven to 200°C. In a bowl, combine ¾ of the tomato sauce, the vinegar, a sweetener of choice (to taste), and seasoning. Set the glaze aside to coat the meatloaf in Step 2.
JUST LOAFING AROUND
In a separate bowl, add the beef mince, the diced onion, ½ the chopped parsley, the worcestershire sauce, the grated garlic, the remaining tomato sauce, the rub, the breadcrumbs, 2 eggs, and seasoning. Mix with your hands or a wooden spoon until fully combined. Wet your hands slightly to stop the mixture from sticking to them and form into 4 meatloaves. Smooth out any cracks or creases. Transfer to a lightly greased tinfoil or baking paper-lined baking tray. Bake in the hot oven for 30-35 minutes. In the final 10 minutes, brush the meatloaves with the tomato sauce glaze. On completion, it should be sticky and cooked through.
WE WILL BOCC YOU
In a bowl, combine the rinsed salad leaves, the halved tomatoes, the halved bocconcini balls, a drizzle of oil, and seasoning.
MMMEATLOAF!
Plate up the flavourful meatloaves. Side with the bocconcini salad. Sprinkle over the remaining parsley. Get munching, Chef!
Tomato Sauce - 160ml
White Wine Vinegar - 40ml
Free-range Beef Mince - 600g
Onion - 1
Fresh Parsley - 15g
Worcestershire Sauce - 60ml
Garlic Cloves - 2
NOMU Italian Rub - 40ml
Panko Breadcrumbs - 80ml
Salad Leaves - 160g
Baby Tomatoes - 320g
Bocconcini Balls - 8
Woolies Products in this dish
