NZ Woman's Weekly

Country meatloaf with smoky tomato sauce

Country meatloaf with smoky tomato sauce
  • Servings

    4
  • Courses

    Dinner

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

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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