Beef, Basil and Tomato Loaf

This classic dish has had a bit of a facelift, cook it for dinner tonight.

italian meatloaf

With a simple twist you can turn your traditional meatloaf into a Mediterranean masterpiece. Today’s classic Italian meatloaf is ideal served with mashed potato and some green beans


  • 650 g mince
  • 1 onion, finely diced
  • 1 egg, beaten
  • 1 tablespoon wholegrain mustard
  • 1/3 cup Italian parsley, chopped
  • Salt and pepper
  • 12 basil leaves
  • 150 g sun-dried tomatoes, diced
  • 1/2 cup mozzarella, grated
  • 3 eggs, hard boiled



Preheat the oven to 190°C.

Combine the mince, onion, beaten egg, mustard, parsley, salt and pepper. Spoon half the mixture into a greased loaf pan. Top with the basil leaves, sun-dried tomatoes and mozzarella cheese. Lay the boiled eggs down the centre of the loaf. Press the remaining mince mixture over the eggs. Cover with foil.

Bake for 35 minutes. Remove the foil and bake for a further 10 minutes. Drain off the excess moisture before serving.



    To make a comment, please register or login
    16th Aug 2017
    Once again the photo bears no resemblance to the recipe
    16th Aug 2017
    Yes, I don't know why they keep on with this irritating practice. Do they think we oldies won't notice? It's also a bit sad in this case because the basil leaves and boiled eggs would be very photogenic.
    Polly Esther
    16th Aug 2017
    Oh no, no, not again. I think it's a matter of watch the donut, not the hole :-))

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