NZ Woman's Weekly

Country meatloaf with smoky tomato sauce

Country meatloaf with smoky tomato sauce
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This clever recipe cooks the free-form meatloaf in a flavoursome smoky sauce – great for a family dinner – and slices well to use in sandwiches the next day.

  • 350g pork mince
  • 400g beef mince
  • 450g sausage meat
  • 1 medium onion, very finely diced
  • 1 clove garlic, crushed
  • 1 egg, lightly beaten
  • ½ cup panko breadcrumbs
  • 1 tsp mixed dried herbs
  • Cracked black pepper
  • 4 slices streaky bacon
  • 3-4 bay leaves
  • 1 tin whole peeled tomatoes, chopped
  • ½ cup water
  • 1 tsp smoked paprika
  • 2 tbsp brown sugar
  • 2 tbsp Worcestershire sauce
  • Crusty bread and a green salad, to serve

1 If using an oven, preheat to 160°C.

2 In a large bowl, combine pork and beef mince, sausage meat, onion, garlic, egg, breadcrumbs, mixed herbs and pepper and mix together, using your hands, until well blended.

3 Shape into a large loaf and wrap with bacon slices to hold the shape, sliding the bay leaves under the bacon.

4 Mix the tinned tomatoes, water, paprika, sugar and Worcestershire in the base of your slow cooker or casserole dish. Place the bacon-wrapped loaf in the centre.

5 Cook covered for 5 hours 30 minutes on low, 3 hours on high, or in the oven for 2 hours 30 minutes.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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