It has been a while since I’ve had meatloaf and I wish it wasn’t after tonight’s dinner.
My mother used to cook the famous James Beard’s meatloaf when I was a kid and I loved it; plenty of peas, plenty of ketchup and if you were lucky, mash potatoes.
So why so long between drinks?
Maybe because meatloaf is so daggy? Maybe because it has a bad reputation thanks to the Simpsons? Because so many friend’s recall dry, unseasoned bricks of terror from their childhood?
But geez, a good meatloaf is heaven and this recipe is for a great one.
In fact at 231 calories a serve – for two generous slices – it is an awesome one.
Cooked up by Nat and in the oven whilst we went for a walk after work and served with – of course – peas and ketchup, I was in back in heaven and promising to become the King of Meatloaves.
I probably won’t claim that title with so much other great stuff to cook, though here is hoping.
(Nat adjusted a few ingredients to make it even fluffier and I have typed it up such.)
1kg extra lean beef
1 ½ cups passata
½ cup fresh breadcrumbs
½ cup grated Parmesan cheese
½ cup finely chopped onion
⅓ cup chopped fresh flat-leaf parsley
1 tsp garlic powder
½ tsp dried basil
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
3 large egg whites
- Preheat the oven to 180c.
- Combine the beef mince, 1 cup of passata and remaining ingredients except the cooking spray in a large bowl.
- Shape the beef mixture into a loaf on a cooking tray lined with baking paper and lightly coated in cooking spray; or use a bread tin.
- Brush remaining ½ cup of passata over the meat loaf.
- Cook for 1 hour and 10 minutes or until a thermometer registered 70c internally. Let stand for 10 minutes and then slice.