Rolled meatloaf with tomato sauce

    Rolled meatloaf with tomato sauce


    9 people made this

    About this recipe: This meatloaf recipe is a little different than the average meatloaf. Seasoned beef mince is rolled and then baked with a rich tomato sauce. Serve with mashed potatoes and vegetables, if desired.

    Serves: 8 

    • 1 teaspoon olive oil
    • 160g chopped onion
    • 75g chopped green pepper
    • 60g chopped celery
    • 1 (400g) tin whole plum peeled tomatoes with juice
    • 225g passata
    • 1 1/2 teaspoons Italian herb seasoning
    • 1 teaspoon caster sugar
    • 1 1/2 teaspoons dried oregano
    • 3/4 teaspoon garlic granules
    • 1 teaspoon Worcestershire sauce
    • 475ml water
    • 4 tablespoons chopped fresh parsley
    • 675g minced beef
    • 55g Italian seasoned breadcrumbs
    • 1 teaspoon garlic granules
    • 1 teaspoon Creole blend seasoning
    • 1 pinch cayenne pepper
    • 1/2 teaspoon salt
    • 175g grated mozzarella cheese
    • 4 tablespoons chopped fresh parsley
    • 2 teaspoons Italian herb seasoning

    Prep:30min  ›  Cook:2hr15min  ›  Ready in:2hr45min 

    1. To make tomato sauce, heat olive oil in a saucepan over medium-low heat; cook and stir the onion, green pepper and celery in the hot oil until the onion is soft, about 5 minutes. Pour the undrained whole tomatoes, passata, 1 1/2 teaspoons Italian herb seasoning, sugar, oregano, 3/4 teaspoon garlic granules, Worcestershire sauce and water into a liquidiser and blend until smooth. Pour the tomato mixture into the saucepan and simmer over low heat for 1 1/2 hours, stirring occasionally. Stir in 4 tablespoons parsley. Set aside.
    2. Preheat oven to 180 C / Gas 4. Grease a 23x33cm or similar sized baking dish.
    3. In a bowl, mix together the minced beef, breadcrumbs, 1 teaspoon garlic granules, Creole blend seasoning, cayenne pepper and salt until the mixture is thoroughly combined; spread into the bottom of the prepared baking dish.
    4. Scatter the mozzarella cheese over the meat; spread 4 tablespoons of the sauce over the cheese. Sprinkle the sauce with 4 tablespoons chopped parsley and 2 teaspoons of Italian herb seasoning. Pick up one end of the meat layer (short side) and gently roll the meat around the filling. Reposition the meat roll in the centre of the dish and pour the remaining tomato sauce over the roll.
    5. Bake in the preheated oven until the roll is no longer pink in the centre, 45 minutes to 1 hour. An instant-read thermometer inserted into the centre should read at least 70 degrees C.

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