Meatloaf with Oven-roasted Tomato Sauce

Preparation Time: 15 minutes
Cooking time: 1 hour
Serves: 8

Ingredients:


Lazenby Oven Roasted Tomato Sauce:
12 x ripe plum tomatoes, quartered
1 onion, peeled and cut into wedges
2 garlic cloves, sliced
4 fresh thyme sprigs
40ml olive or sunflower oil
salt and milled black pepper
20ml MAGGI LAZENBY
10ml fresh basil, chopped, optional


Lazenby Meatloaf:

750g beef mince
250g sausage meat or use 1kg of beef mince
1 onion, finely chopped
50ml MAGGI LAZENBY
20ml fresh parsley, chopped (optional)
2 eggs
200ml fresh breadcrumbs
60ml tomato sauce
4 soft boiled eggs, optional


Method:

Roasted Tomato Sauce:

1. Preheat the oven to 180°C. Line a loaf pan with baking paper or grease it.

2. Place the tomatoes onto a large baking tray together with the onion, garlic and thyme.

3. Drizzle with the oil and the MAGGI LAZENBY  Chilli. Season with salt and pepper.

4. Roast in the preheated oven for 1 hour or until the tomatoes are soft and caramelised. Set aside to cool.

5. Discard the thyme, and coarsely blend the tomato mixture, or press through a large sieve.

6. Stir through the chopped basil and season to taste. Keep warm.

Meatloaf:

1. Preheat oven to 180°C.

2. Place all of the meatloaf ingredients, except for the soft boiled eggs, into a large mixing bowl.
Mix together until well combined.

3. Place half of the meatloaf mixture into the base of the prepared loaf pan.

4. Place the soft boiled eggs in a row down the centre of the meatloaf. Top with the remaining meatloaf mixture.

5. Bake the meatloaf, uncovered, in the preheated oven for 1 hour or until done.

6. Rest the meatloaf for 10 minutes before serving.

7. Serve warm with the oven roasted tomato sauce, mashed potatoes and green vegetables or a salad.