This meatloaf recipe requires minimal effort, yet provides maximum taste. Mouthwatering beef mince is married with fresh veggies, plus a good dollop of tomato sauce and a splash of worcestershire sauce. Once cooked, this meatloaf is plated with a side of crunchy salad and baby potatoes.
Simple Beef Meatloaf
Simple Beef Meatloaf
with baby potatoes & a fresh salad
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Baby Potato
- Beef
- Beef Mince
- Carrot
- Cucumber
- NOMU Italian Rub
- Onion
- Onions
- Salad Leaves
- Tomato Sauce
- Worcestershire Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Tinfoil (optional)
- Baking Paper (optional)
- Sugar/Sweetener/Honey
- Egg/s
- Butter (optional)
NO HALF MEASURES HERE
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, toss with a knob of butter (optional), and cover.
MMMEATLOAF MIX
In a bowl, combine the mince, the diced onion, the worcestershire sauce, ¼ of the tomato sauce, the NOMU rub, ½ an egg, and seasoning. 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 until cooked through, 25-30 minutes.
COAT IN YUMMINESS
When the meatloaf has 10 minutes remaining, coat in the remaining tomato sauce.
FOR SOME FRESHNESS
In a bowl, combine a drizzle of olive oil, seasoning, and a sweetener. Just before serving, add the shredded leaves, the carrot ribbons, and the cucumber pieces. Toss until combined.
GRAB YOUR FORK!
Plate up the meatloaf. Side with the baby potatoes and the fresh salad. Get munching, Chef!
Baby Potato - 200g
Beef Mince - 150g
Onion - 1
Worcestershire Sauce - 10ml
Tomato Sauce - 40ml
NOMU Italian Rub - 10ml
Salad Leaves - 20g
Carrot - 120g
Cucumber - 50g
NO HALF MEASURES HERE
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, toss with a knob of butter (optional), and cover.
MMMEATLOAF MIX
In a bowl, combine the mince, the diced onion, the worcestershire sauce, ¼ of the tomato sauce, the NOMU rub, 1 egg, and seasoning. 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 until cooked through, 25-30 minutes.
COAT IN YUMMINESS
When the meatloaves have 10 minutes remaining, coat in the remaining tomato sauce.
FOR SOME FRESHNESS
In a bowl, combine a drizzle of olive oil, seasoning, and a sweetener. Just before serving, add the shredded leaves, the carrot ribbons, and the cucumber pieces. Toss until combined.
GRAB YOUR FORK!
Plate up the meatloaf. Side with the baby potatoes and the fresh salad. Get munching, Chef!
Baby Potato - 400g
Beef Mince - 300g
Onion - 1
Worcestershire Sauce - 20ml
Tomato Sauce - 80ml
NOMU Italian Rub - 20ml
Salad Leaves - 40g
Carrot - 120g
Cucumber - 100g
NO HALF MEASURES HERE
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, toss with a knob of butter (optional), and cover.
MMMEATLOAF MIX
In a bowl, combine the mince, the diced onion, the worcestershire sauce, ¼ of the tomato sauce, the NOMU rub, 1½ eggs, and seasoning. 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 until cooked through, 30-35 minutes.
COAT IN YUMMINESS
When the meatloaves have 10 minutes remaining, coat in the remaining tomato sauce.
FOR SOME FRESHNESS
In a bowl, combine a drizzle of olive oil, seasoning, and a sweetener. Just before serving, add the shredded leaves, the carrot ribbons, and the cucumber pieces. Toss until combined.
GRAB YOUR FORK!
Plate up the meatloaf. Side with the baby potatoes and the fresh salad. Get munching, Chef!
Baby Potato - 600g
Beef Mince - 450g
Onions - 2
Worcestershire Sauce - 30ml
Tomato Sauce - 125ml
NOMU Italian Rub - 30ml
Salad Leaves - 60g
Carrot - 240g
Cucumber - 150g
NO HALF MEASURES HERE
Preheat the oven to 200°C. Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, toss with a knob of butter (optional), and cover.
MMMEATLOAF MIX
In a bowl, combine the mince, the diced onion, the worcestershire sauce, ¼ of the tomato sauce, the NOMU rub, 2 eggs, and seasoning. 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 until cooked through, 30-35 minutes.
COAT IN YUMMINESS
When the meatloaves have 10 minutes remaining, coat in the remaining tomato sauce.
FOR SOME FRESHNESS
In a bowl, combine a drizzle of olive oil, seasoning, and a sweetener. Just before serving, add the shredded leaves, the carrot ribbons, and the cucumber pieces. Toss until combined.
GRAB YOUR FORK!
Plate up the meatloaf. Side with the baby potatoes and the fresh salad. Get munching, Chef!
Baby Potato - 800g
Beef Mince - 600g
Onions - 2
Worcestershire Sauce - 40ml
Tomato Sauce - 160ml
NOMU Italian Rub - 40ml
Salad Leaves - 80g
Carrot - 240g
Cucumber - 200g
Woolies Products in this dish
