Veal and pork meatloaf with tomato and herb sauce

Veal and pork meatloaf with tomato and herb sauce

By
From
How I cook
Serves
6
Photographer
Jason Lowe

Meatloaf may sound unappealing, but this one is truly delicious – I find the combination of veal and pork works particularly well. The trick lies in the seasoning – it should be lively, vibrant and warm. A succulent texture is also important; there is nothing more unpalatable than a dry meatloaf. You can prepare it in advance and keep it in the fridge, ready to bake and serve.

Herby, slightly sharp, mellow and punchy all at the same time, the tomato sauce adds a certain something to the meatloaf that I feel completes the dish.

Ingredients

Quantity Ingredient
olive oil, for oiling
500g organic pork, minced
500g organic veal, minced
100g fresh white breadcrumbs
3 garlic cloves, peeled and crushed
150g parmesan cheese, freshly grated
handful marjoram or sage leaves, finely chopped
1 dried red chilli
sea salt
freshly ground black pepper

Tomato and herb sauce

Quantity Ingredient
12 little ripe plum tomatoes
1 garlic clove, peeled and crushed
3 rosemary sprigs, leaves only, finely chopped
sea salt
freshly ground black pepper
1 tablespoon dijon mustard
1 1/2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
small bunch flat-leaf parsley, chopped
75g fresh white breadcrumbs
handful black olives

Method

  1. Preheat the oven to 200°C. Lightly oil a 23 x 13cm (900g) loaf tin.
  2. Put the minced meat into a large bowl and add the breadcrumbs, garlic, parmesan and marjoram or sage. Crumble in the dried chilli and season generously, especially with salt – it brings this dish to life. Mix together really well, using your hands, until the ingredients are well combined.
  3. To check the seasoning, take a little of the meat mixture and form into a small patty. Fry in a lightly oiled pan for a couple of minutes on each side. Let cool slightly and then taste. This way you get a clear idea of the seasoning – you can then adjust the seasoning of the mixture accordingly.
  4. Spoon the meat mixture into the loaf tin, pressing it down firmly with your hands. Cook on the middle shelf of the oven for 30 minutes.
  5. Meanwhile, for the tomato and herb sauce, pierce each tomato with a sharp knife – this helps them release their juice during cooking. Place the tomatoes on a baking tray and roast in the oven for 15 minutes. Set aside to cool.
  6. Using a pestle and mortar, pound the garlic and rosemary with a good pinch of salt to a paste. Add the mustard and wine vinegar and stir to combine. Add the tomatoes and crush roughly. Finally, add the olive oil, chopped parsley and breadcrumbs and stir well to combine. Stir in the olives and season with salt and pepper to taste.
  7. When the meatloaf has been cooking for 30 minutes, lower the oven setting to 180°C and bake for a further 15 minutes.
  8. Leave to stand for a few minutes before turning out onto a warm serving platter. Cut the meatloaf into 2–3cm thick slices and serve with the tomato and herb sauce spooned over.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again