Name: Classic meatloaf with tomato sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 onion finely chopped; 1 garlic clove crushed; 2 tbsp tomato purée; 500g beef mince; 1 egg; 85g fresh breadcrumbs; 1 tbsp olive oil; 1 onion finely chopped; 1 carrot finely chopped; 1 celery stick finely chopped; 1 garlic clove finely chopped; 500ml passata with basil; peas and mash, to serve (optional)

1 tbsp olive oil
1 onion
finely chopped
1 garlic clove
crushed
2 tbsp tomato purée
500g beef mince
1 egg
85g fresh breadcrumbs

For the tomato sauce

1 tbsp olive oil
1 onion
finely chopped
1 carrot
finely chopped
1 celery stick
finely chopped
1 garlic clove
finely chopped
500ml passata
with basil
peas
and mash, to serve (optional)

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.