This a favourite for all my family which results in absolutely no left overs.
So from now on I make two because a slice of meat loaf the next day is one of life’s little treasures.
3 carrots
olive oil
100g breadcrumbs
500g minced pork
2 tsp dried oregano
30g feta cheese
1 egg
3 fresh red chillies (optional)
1 onion
2 cloves garlic
1 700ml jar of passata
50g cheddar cheese
Heat the oven to 200c. Peel carrots and quarter lengthways and place them in a roasting pan with some olive oil for 10 minutes. In a bowl, mix together the pork, half the oregano, breadcrumbs, feta, egg and salt and pepper. Shape into a loaf. Take the pan with the carrots out of the oven and place the meatloaf in the middle of the tray. Cook for a further 25 minutes.
Meanwhile, halve the chillies and put them in a pan on a low heat with some olive oil for 2 minutes. Add finely chopped onion and garlic with the remaining oregano to the pan. Scoop out the chillies and reserve for later. Once the onion has softened, pour in the passata and a splash of water. Simmer until the time is up on the meatloaf. Season to taste.
Remove the tray from the oven and pour the sauce around the meatloaf. Grate some cheddar cheese on top and back in the oven for around 10 minutes. Mash the chillies and add back to the sauce before serving.
Meatloaf can be accompanied by some cooked pasta or some steamed vegetables.
Please note you can omit the chilli step if it’s not your thing…
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