Meatloaf in Smoky Tomato Sauce

Cook time 45 minutes
Servings 4


2 tbsp extra virgin olive oil
500g beef mince
1 carrot, finely grated
1 tsp dried oregano
40g Parmesan, finely grated
2 clove garlic, minced
2 eggs
2 large handfuls of fresh breadcrumbs
Salt and pepper


1 onion, finely chopped
3 rashers of bacon, finely chopped
1 ½ tbsp smoked paprika
2 x 400g cans of diced tomato
2 tbsp Worcestershire sauce
1 tbsp maple syrup
Salt and pepper
3 silverbeet leaves, shredded


Meatloaf in Smoky Tomato Sauce


Preheat oven to 210°C.

Add carrot, breadcrumbs, parmesan, eggs, garlic, dried oregano, salt and pepper to the mince and combine well. Form the mince roughly into a log shape on a baking dish. Coat all over in olive oil. Place in the oven at 210°C for 15 minutes. Carefully drain a little of the excess fat from the baking dish.

To make the sauce, add olive oil, onion, bacon, in large pot and stir. Season with a little salt and pepper. Once the fat has rendered from the bacon add the smoked paprika. Add the worcestershire sauce, maple syrup and tomatoes. Cover with the lid on cook for 10-15 minutes.

Take the sauce off the heat and add the silverbeet to the sauce. Stir until it wilts slightly.

Spoon the sauce generously around the meatloaf packing it down. Place in the oven at 180C° for 30-35 minutes.