Sorry, lovers of Meatloaf the man, this is all about the even-more maligned meatloaf the dish. This is a brilliant recipe for this time of year no matter what hemisphere you’re in – a vege-packed meatloaf with a magic tomato topping. It’s magic because when you slice into the meatloaf the vine tomatoes nestled on top burst into a kind of instant salsa. I’d like to say this was all my own work but I actually stole the idea from Julie Le Clerc’s new book, Made By Hand. It’s a lovely book, with lots of good ideas for the gluten/wheat/dairy intolerant (or the people who cook for them!)
Magic Tomato Meatloaf
This is my version of a meatloaf in Made By Hand. It’s good served hot from the oven, but even better cold the next day in a sandwich. Enjoy!
600g pork and veal mince (or just pork)
1 1/2 cups rolled oats
2 carrots, grated
1 onion, very finely chopped (or grated)
1 apple, grated
2 Tbsp tomato paste
2 cloves garlic, finely chopped
2 tsp fennel seeds
2 egg whites
salt and pepper
4-6 vine tomatoes (I didn’t quite have enough the day I made this, as the photo shows!)
Preheat oven to 180C and line a deep loaf tin with baking paper (leaving enough to overhang the sides).
Put all the ingredients except the tomatoes in a large bowl and mix well with your (clean) hands. Pack mixture into the prepared loaf tin. Gently press the vine tomatoes into the top, so they are about half submerged. Bake for 50-60 minutes, until the top is crusty and the juices run clear when you skewer the loaf with a knife. Cool in the tin for 10 minutes, then remove from the tin and slice to serve. Feeds four hungry people.