Name: Italian Meatloaf with Marinara Sauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 1 1/2 cups diced red bell pepper / capsicum (1 large); 1 tbsp olive oil; 2 cups stale white bread , crusts removed, roughly diced (about 3 slices); 1 small onion; 2 tbsp cream (or milk); 13 oz / 400 g ground pork (mince); 1.6lb / 800 g ground beef (mince); 2 eggs; 2 1/2 tsp fennel seeds; 3 tsp paprika (sweet or smoked); 1 3/4 tsp salt; Pepper; Sauce:; 1 tbsp olive oil; 2 garlic cloves , minced; 1/2 onion , finely chopped (brown, white, yellow); 1.4 lb / 700 g tomato passata or crushed tinned tomatoes (Note 1); 3/4 cup water; 2 tsp dried Mixed Italian Herbs; 1 - 3 tsp red pepper flakes (optional); Salt and pepper

1. Tomato passata is pureed tomatoes, plain, without any salt or other flavour additions. Nowadays it is readily available at supermarkets, usually in the pasta section. It costs around the same as tinned tomatoes. If you can't find it, use crushed tinned tomatoes (you can use a blender to puree it if you want, to turn it into passata!).

2. "Overhang" simply means using a bigger piece of parchment/baking paper than you need so you can lift the meatloaf out of the pan by holding the paper.

3. A box grater is the standard old school grater that you use to grate cheese. Nothing fancy!

4. If you don't have a loaf pan, shape into a loaf and place it onto a baking tray.

5. Nutrition per serving, assuming 8 servings.

Italian Meatloaf with Marinara Sauce

Ingredients

Sauce

Steps

Notes

Nutrition Facts

Italian Meatloaf with Marinara Sauce

Ingredients

Sauce

Steps

Notes

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts