Classic meatloaf

Galatia Pamboridis
A weekly staple. Easy, tasty, feeds a crowd. And… stop fighting over the potatoes!
Prep Time 25 minutes
Cook Time 1 hour
Resting Time 20 minutes
Course Main Courses
Servings 8

Ingredients
  

  • 2 Tbsp of olive oil
  • 2 medium onions, finely chopped
  • 500 grams minced beef
  • 500 grams minced pork
  • 1 ½ tsp of mustard powder
  • 3 tsp Worcestershire Sauce
  • 1/2 cup chopped parsley
  • 1 tsp fresh thyme
  • ½ tsp black pepper
  • 1 tsp paprika
  • 1 Tbsp tomato paste
  • ¼ cup whole milk
  • 2 large eggs
  • 1 cup ground bread
  • 1 tsp salt

For the tomato sauce

  • 2 Tbsp olive oil
  • 1 clove of garlic, crushed
  • 1 Tbsp tomato paste
  • 1 can 400 grams of packed tomatoes, grated
  • ¼ cup white wine
  • 1 Tbsp ketchup
  • 1 Tbsp dried oregano
  • Salt, pepper

Instructions
 

  • Preheat the oven to 175°C. Heat the olive oil in a medium pan over medium-high heat. Add the onion and sauté until it softens and starts to brown a little. Remove from the heat, transfer to a bowl and allow to cool slightly.
  • Make the tomato sauce: In the same pan, sauté the garlic in the olive oil, stirring constantly until fragrant. Add the tomatoes, wine, ketchup, parsley, salt and pepper. Lower the heat and simmer until the sauce thickens and thickens.
  • Prepare the meatloaf: In a large bowl, combine all the ingredients for the meatloaf including the sautéed onion. Mix very well, preferably with your hands.
  • Put the minced meat mixture in a greased baking pan. Use your hands to form the roll. Spread the tomato sauce on the top and sides. If serving with chips, cut them into pieces of about 3 cm and place them in the baking pan around the roll. Drizzle 2 tablespoons of olive oil over the potatoes and season with salt and pepper.
  • Transfer the baking tray to the oven and bake for an hour. Remove the baking pan from the oven and loosely cover the roll with silver paper. Let it stand for 20 minutes before cutting and serving.
Collections Cypriot food, Kids, summer, Sundays

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