Classic meatloaf with tomato sauce

• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  crushed

• tomato paste2 tbsp tbsp
• beef mince↗500g g
• egg↗1
• fresh breadcrumbs↗85g g
• olive oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• carrot↗1

  finely chopped

• celery stalk↗1

  finely chopped

• garlic clove↗1

  finely chopped

• passata↗500ml ml

  with basil

• peas↗

  and puree, for serving (optional)

Step-by-step instructions

1. 1

   Heat the oil in a pan, add the onion and cook for 4‑5 minutes over low heat, then add the garlic. Let it cool completely.

2. 2

   To make the tomato sauce, heat oil in a saucepan and sauté the onion, carrot and celery for 3‑4 minutes, then add the garlic and cook for another minute. Add the passata, bring to a gentle boil, then season and cook for 5 minutes.

3. 3

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Mix the cooled onion with tomato paste, minced meat, egg and breadcrumbs, and season. Line a 900 g baking dish with parchment paper and fill with the meat mixture. Bake for 20‑25 minutes or until a skewer inserted in the centre comes out hot. Let rest for 10 minutes before removing from the dish.

4. 4

   Serve slices of the meatloaf with tomato sauce. Wrap leftovers and use as a sandwich filling in a lunch box. They can be frozen for up to a month.