Tomato Rice Meatloaf

Tomato Rice Meatloaf

Serves 6

500g topside minced beef
250g sausage mince
1 egg, lightly beaten
1 tablespoon white vinegar
1 small onion, finely chopped
1/2 cup uncooked long grain rice
440g can tomato soup
2 teaspoons Worcestershire sauce

Lightly grease base and sides of a 15x25cm loaf pan. Combine minces, egg, onion and rice in a large bowl; mix well. With lightly floured hands, form mixture into a rounded log shape, place in prepared pan. Combine remaining ingredients in saucepan, stir over low heat until warm, pour over meatloaf. Cover tightly with foil and bake in moderate oven for 1 and 3/4 hours. Remove meatloaf from pan, strain tomato sauce, skim off any fat. Serve meatloaf sliced with strained tomato sauce.

Cooked meatloaf can be frozen for up to 2 months.

If tomato sauce is too thick after cooking of meatloaf, add a little water till of pouring consistency.

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