Springtime peas & greens
Soya beans, asparagus, broad beans and peas tossed in a vinaigrette make a delicious springtime accompaniment to roast lamb
Classic meatloaf with tomato sauce
- Preparation and cooking time
- Prep:
- Cook:
- plus 10 mins resting
- Easy
- Serves 4 - 6
Skip to ingredients
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 garlic clovecrushed
- 2 tbsp tomato purée
- 500g beef mince
- 1 egg
- 85g fresh breadcrumbs
For the tomato sauce
- 1 tbsp olive oil
- 1 onionfinely chopped
- 1 carrotfinely chopped
- 1 celery stickfinely chopped
- 1 garlic clovefinely chopped
- 500ml passatawith basil
- peasand mash, to serve (optional)
Nutrition: per serving
- kcal463
- fat26g
- saturates10g
- carbs25g
- sugars9g
- fibre3g
- protein31g
- salt0.5g
Method
step 1
Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.
step 2
To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.
step 3
Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.
step 4
Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.
