Beef, Basil and Tomato Loaf

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

Ingredients

  • 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

 

Method

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.

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Barossa Tomato Meatloaf Baked in Pastry

Written by YourLifeChoices Writers

YourLifeChoices' team of writers specialise in content that helps Australian over-50s make better decisions about wealth, health, travel and life. It's all in the name. For 22 years, we've been helping older Australians live their best lives.

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