This meatloaf was delicious and loved by everyone in the family when we tried it.
New York-style Meatloaf
500g/1lb 2oz extra lean minced beef
250g/9oz extra lean minced pork
1 red pepper, deseeded and very finely diced
8 spring onions, trimmed and finely sliced
4 tbsp finely chopped flat-leaf parsley
1 egg, beaten
1 tsp English mustard
1 garlic clove, peeled and crushed
110g/4oz fresh wholemeal breadcrumbs
salt and freshly ground black pepper (I used Nature's Seasons.)
400g can cherry tomatoes, drained
chopped basil (optional)
1. Preheat the oven to 180C/Gas 4. Place all the ingredients, except the cherry tomatoes in a large mixing bowl, seasoning well. Knead the mixture with your hands until well combined.
2. Line a medium-sized loaf tin with non-stick baking parchment and transfer the mixture to the tin. Bake in the oven for 1 ½ hours or until cooked through. The meat should shrink away the sides of the tin when cooked. Remove from the oven and allow to rest for 15-20 minutes, then turn out on to a baking sheet. Place the cherry tomatoes on top and return to the oven for 12-15 minutes. Garnish with the basil, if using. Carve the loaf into thick slices and serve.
Syns per serving
Extra Easy: 5
Green: 17 1/2