Meatloaf from Italy
Ingredients
Sauce:
Preparation
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Preheat the oven to 180 degrees Celsius and line a small loaf tin (approx. 10 x 21 cm) with baking paper. In a bowl, mix together the breadcrumbs and milk and set aside. Peel and finely chop the onion and garlic cloves and sauté in a little oil for about 3-4 minutes with the dried thyme and rosemary to bring out the flavours. Put the minced meat in a bowl and add the onion, garlic, and herbs. Pour over the lightly beaten egg, salt, pepper, and knead until smooth. Press the dough into the baking paper-lined tin and bake at 180 degrees Celsius for 40 minutes.
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Meanwhile, prepare the sauce. Put the peeled and chopped onion and garlic in the bottom of a pot and sauté in a little oil, stirring constantly, for 3 minutes. Add the tomato paste, stir in the herbs, salt, pepper, coconut palm sugar, and red wine vinegar.
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Remove the meatloaf from the oven, remove the baking paper, and place it in a ceramic baking dish. Cover the top with tomato sauce and sprinkle generously with grated cheese. Return to the oven to bake for another 10-15 minutes, until the cheese has melted. Garnish with fresh basil leaves before serving.
Note
- To make a lactose-free meatloaf, simply use lactose-free milk and grated cheese.
pikkpoiss, lihtne, tomatikaste, õhtusöök
