Meatloaf with spiced tomato sauce

Meatloaf with spiced tomato sauce

Meatloaf with spiced tomato sauce in Scanpan Maitre D saucepan

Good old meatloaf.

Many of us grew up eating it – and many of us grew up disliking it because it was so-ooo dry.

Not when you apply this method, however. Injecting moisture into the meat is paramount if you don’t want to be gagging for a drink after each dry, crumbly mouthful.

And I don’t mean using a syringe!

With mine, I like to soak some bread in milk and mush it all up before mixing it through the meat. It’s usually rye bread, but any old bread would do – even the stale stuff.

Meatloaf with spiced tomato sauce

It’s also about building layers of flavour. I like to fry up some onion and garlic and toss it into the meat as well – it adds depth and soft pops of natural, caramelised sweetness.

And then there are the herbs and spices. Fresh herbs and freshly ground spices win hands-down when all the ingredients get cosy during the cooking process. It’s a noticeable difference!

I’ve been making my recipe for meatloaf like this for ages, and with only two of us in this household, there’s always enough to freeze for a later day. It defrosts perfectly and also makes for a hearty work lunch – something I’ve been doing a lot as we continue to save our dollars for the next overseas jaunt.

If I’m feeling like a decent weekend lunch, I slice off a couple of chunks of the juicy meatloaf and turn it into something like this.

Meatloaf stack with mozzarella

A meatloaf stack!

It’s so easy to construct. All you need is a 4 cm slice of toasted sourdough bread – yes a thick slice – and a few slices of mozzarella. Turn the oven grill onto high, put the toasted chuck of bread onto anything that can take some heat, put one thick slice of warmed meatloaf onto the bread, slap on a slice of cheese, another slice of meatloaf, some of the sauce and more cheese.

Then grill the sucker until the cheese melts and oozes down the sides.

Tuck in and get messy.

*Maitre D’ Mini Casserole supplied by Scanpan

Meatloaf with spiced tomato sauce in Scanpan Maitre D saucepan

 

Print Recipe
Meatloaf with spiced tomato sauce
Seriously juicy and impossibly tender meatloaf with a bit of a flavour kick.
Meatloaf with spiced tomato sauce
Course Main Dish
Servings
servings
Ingredients
Meatloaf
Sauce
Course Main Dish
Servings
servings
Ingredients
Meatloaf
Sauce
Meatloaf with spiced tomato sauce
Instructions
Meatloaf
  1. Place the bread into a shallow bowl and pour over the milk. Squish it around with your hand until a paste forms. Set aside.
  2. Heat a medium-sized skillet over medium-high flame. Pour in the oil, then toss in the onion and garlic. Sauté until golden and translucent. Set aside to cool as you gather the rest of the meatloaf ingredients.
  3. Grab a large mixing bowl and put in the pork mince. Toss in the bread paste, Vegeta, pepper, thyme, allspice, parmesan, egg and half of the cooked onion/garlic. (Leave the remaining onion in the skillet).
  4. Mix the meatloaf ingredients really well and form into one loaf or two smaller ones, depending how you want to serve it.
  5. Preheat oven to 220°C.
  6. Grease a loaf pan, or grease two smaller pans that can go into the oven. Place the prepared meatloaf into the pan, drizzle over a little more oil and rub it all over the surface.
  7. Place in the oven and cook for 10 minutes. Reduce the oven temp to 200°C, remove the meatloaf from the oven and pour over the prepared tomato sauce, ensuring the surface of the meatloaf isn't left dry. Cooking the loaf without the sauce helps seal in the moisture.
  8. Cover with foil and bake for 30 minutes. Remove the foil and cook for a further 10 minutes before serving.
Sauce
  1. Add all sauce ingredients to the skillet containing the reserved cooked onions. Heat gently and bring to the boil, allowing to simmer for 5 minutes. Check for seasoning and turn off heat.
Share this Recipe
  • Wow this looks wonderful! I have well…not the best memories of meatloaf, but this one looks sure to change that. (Such beautiful photos too!)

    • Thanks Kelsey. It sure was one of life’s displeasures – dry meatloaf!

  • Your meatloaf looks delicious and the stack looks amazing, but where did you get that serving fork? Stunning!

    • Thanks Jeff, a friend gave me that fork. Never really asked where she got it from. Isn’t it a beauty!

  • Ooh I do love a good meatloaf but you’re right, it has to be juicy to really work. And that meatloaf stack makes leftovers sound even better than the original!

    • You’re absolutely right, Helen, the stack is probably better than the original.

  • John, only you can make meatloaf look as elegant as duck à l’orange! Love the idea of the stacks! Much nicer than the standard meatloaf sandwich.

    • Perhaps a little over the top, but hey, I like a bit of drama now and then!

  • julie

    Omg that looks so yum. I make Lidia Bastiniach’s meatloaf with added ricotta to the meat. It keeps it moist and no one knows its even in there.Oh and a few cubes of mozzerella thrown in for some stretch melted goodness😊.Also makes a great canneloni meat filling 😊😊

  • Ohh mmm gee! I was trying to rack my brain on what to serve for din din tonight. It has to be something high in protein because the hubby has been going to these hardcore bootcamp classes and all he wants is a big hunk of meat (cave man style). Then this comes across my screen. Yep. . .now I know what we’re having tonight. And can we talk about how divine that meatloaf stack looks? I really don’t understand why you’re not eating that loveliness every night of the week? It looks that good I can hardly contain myself.

    • I’m sure if I had this every night, I’d be well and truly over meatloaf real quick. Best not to spoil a good thing!

  • KevinIsCooking

    I love a meatloaf and leftover for a sammy with cheese. I usually make a sofrito and add it in a pork/beef mix. This looks awesome – killer photos.

    • Meatloaf is such a versatile thing, really. I occasionally do a pork and beef mix, as well.

  • Meaghan Carey

    Wow! I have to say I haven’t been a huge fan of meatloaf but this recipe and your gorgeous photos may just change my mind!!

  • Sara (Belly Rumbles)

    Okay, so I am lusting after this meatloaf and thinking, yup been doing meatloaf so wrong for way too long. Then you throw this in “If I’m feeling like a decent weekend lunch, I slice off a couple of chunks of the juicy meatloaf and turn it into something like this.” and BAM!!! A glamour shot of a meatloaf stack, the ultimate leftover.

    • I think I’m due for another meatloaf fix already. Perhaps I’ll make one this week!

  • Not only are the photos incredible, the meatloaf looks to die for. Wow!! I am pinning and putting this on my next weeks menu!!

    • I really hope you enjoy, Marisa. It’s pretty versatile, as well. I think next time I’ll throw in some shredded fresh basil instead of the thyme. I seem to be going through a basil phase at the moment!

      • Say you don’t mean it!!!!! Basil is a way of life — just like garlic. Our Italian household could’t exist without it!! I do love studying your photos — they are an inspiration of the way a dish should look 🙂

  • Sarah Kenney

    I love these photos! The meatloaf looks terrific…but that food styling…love.

  • Easy recipe with stunning results. Guess what I am craving right now? The photos rock John! Thank you so much for posting…

  • Thanks! Am actually making this again for dinner tonight.

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