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Italian-Style Meatloaf

Italian-Style Meatloaf

1 Tablespoon olive oil
2 brown onions, finely chopped
2 garlic cloves, crushed
1kg beef mince
3/4 cup (200g jar) sun-dried tomato pesto
2 1/2 cups fresh white breadcrumbs
1 lemon, rind finely grated
1 egg
1/2 cup shredded parmesan cheese
40g butter, melted
dressed salad greens, to serve

1. Preheat oven to 200°C. Grease a 7cm deep, 10cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
2. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 4 minutes or until soft. Allow to cool.
3. Combine mince, pesto, 1 cup breadcrumbs, lemon rind, egg and half the onion mixture in a large bowl. Season with salt and pepper. Mix well. Spoon into loaf pan.
4. Combine remaining breadcrumbs, onion mixture, parmesan and butter in a bowl. Spoon over meatloaf. Bake for 30 minutes. Cover top loosely with foil to prevent over-browning. Cook for a further 20 to 25 minutes or until cooked through. Cool for 10 minutes in pan. Lift out onto a serving plate. Slice and serve with salad.

1 Comment

  1. I love this !!!

    I pulled apart fresh bread into tiny pieces and also used normal cheese instead of parmesan and left out the lemon rind. It stayed in once piece and didn’t crumble when cut.

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