|Photo:Italian-style meatloaf with baked tomatoes recipe|
The home of Tasty Food Recipes invites you to try Italian-style meatloaf with baked tomatoes recipe. Enjoy my collection of delicious food recipes and learn how to make Italian-style meatloaf with baked tomatoes.
Children will love this healthy, veggie filled meatloaf.
20 - 30 minutes
Ingredients (serves 6)
2 garlic cloves, crushed
500g beef mince
135g jar red pepper tapenade
1 medium zucchini, grated
400g can lentils, drained, rinsed
1 cup fresh breadcrumbs
1 egg, lightly beaten
4 rashers rindless shortcut bacon, finely chopped
1 medium brown onion, halved, thinly sliced
500g cherry truss tomatoes
Rocket leaves, to serve
Preheat oven to 200°C/180°C fan-forced. Grease a 7cm deep, 10cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
Place garlic, mince, tapenade, zucchini, lentils, breadcrumbs, egg and bacon in a bowl. Season with salt and pepper. Using hands, mix to combine. Press mixture into pan. Lightly press onion into top. Bake for 50 to 55 minutes or until cooked through.
Place tomatoes on a baking tray lined with baking paper. Season with salt and pepper. Add to oven for last 15 minutes of meatloaf cooking time. Cool meatloaf for 10 minutes. Lift from pan. Serve with tomatoes and rocket.
Freeze uncooked meatloaf (without onion) in prepared pan. Cover with plastic wrap, then foil. Freeze for up to 3 months. Thaw in fridge overnight. Complete recipe.
Super Food Ideas - March 2009, Page 24
Recipe by Liz Macri