Easy Meatloaf

A large of of tomato sauce with a meatloaf in the middle, with a few slices and parsley over the top.

4.96 from 22 votes

My version of a classic Meatloaf is an easy, hands-off recipe that is easy to make, comforting and has so much flavour. Simply assemble the loaf, make a quick tomatoey sauce and let the oven do the rest.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Course, Snack

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

For the beef:

2 tsp Oil
750 g Beef mince
50 g Breadcrumbs
2 tsp Garlic powder
2 tsp Onion powder
1 Egg Beaten
4 tbsp BBQ sauce
Sea salt and freshly ground black pepper

For the sauce:

2 tsp Onion powder
2 tsp Garlic powder
1 tsp Cumin
2 tsp Smoked paprika
800 g Tinned tomatoes
2 tbsp Balsamic vinegar
Sea salt and freshly ground black pepper

Metric - Imperial

Instructions

Preheat the oven to 180°C fan/200°C/400°F/Gas Mark 6.
Assemble the meatloaf: Mix the meat ingredients (minus the oil) in a clean bowl with a good pinch of salt and pepper, then press it into a loaf/log shape (see recipe notes below).
Into the oven: Drizzle the oil in a large oven safe pan and place the meatloaf on top. Bake for 30 minutes.
Make the quick sauce: While this is in the oven, make your sauce by mixing all of the sauce ingredients in a small bowl, with a good pinch of salt and pepper, then set aside.
Pour it in: After 30 minutes, remove meatloaf from the oven, pour the sauce around it and spoon a little of the sauce over the top of the meatloaf.
Turn it down and cook on: Turn the oven down to 160°C fan/180°C/360°F/Gas Mark 4 and put the meatloaf back in for 30 minutes.
Time to serve: Check it is cooked through (with a meat thermometer if you have one) before serving.

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Notes

Beef: I find 10% fat works very well, and 5% is also fine but can be quite dry, so be sure to keep an eye on it if you go for this. If you feel like it's drying slightly, cover it with a lid/tin foil.

Slicing the meatloaf: Wait until it’s cooled for at least 10 minutes to get nice even slices. You can slice while warm but it will be a little crumbly.

Loaf tin: If you like you can use one to act as a 'mould' to shape the meatloaf. Press the meat in firmly and then turn the tin over and tip it out (a sharp bang and it should come out in one piece!)

Nutrition