By Dr. Karen Lindsay and Professor Fionnuala McAuliffe

Serves 4-6

Ingredients

900g lean minced beef

2 eggs, beaten

75g fresh wholemeal breadcrumbs

3 tbsp finely chopped parsley

50g Parmesan cheese, finely grated

Salt and freshly ground black pepper

For the sauce

2 tbsp olive oil

1 onion, peeled and finely chopped

2 cloves of garlic, peeled and finely chopped

1 x 400g tin of whole tomatoes

1 tsp caster sugar

2 tbsp chopped basil

Method

  1. Preheat the oven to 180°C/Fan 160°C/Gas mark 4.
  2. Mix together the minced beef, eggs, breadcrumbs, parsley and parmesan in a large bowl and season with salt and pepper.
  3. Tip the mixture out onto a clean work surface and use your hands to gather it into a slightly flattened loaf shape (about 15cm x 23cm). Grease a roasting tin slightly larger than this and carefully transfer the meat loaf into it, adjusting the shape of the loaf to fit, if necessary.
  4. Bake in the oven for 1 1/2 hours, covering with foil for the last 30 minutes until set and firm.
  5. Meanwhile, to make the sauce, pour the olive oil into a saucepan on a gentle heat. Add the onion and cook for 4-5 minutes without allowing it to brown.
  6. Add the garlic, tomatoes, sugar and some salt and pepper and mix together using a wooden spoon to gently break up the tomatoes.
  7. Cook, partially covered with a lid, for 10-12 minutes or until the sauce has thickened a little. Remove from the heat and add the basil. Blend the sauce to a smooth paste in a blender or using a hand blender.
  8. Slice the meatloaf and serve with the sauce on the side, along with baby boiled potatoes and fresh green vegetables of your choice.

 

 

Bio:

Fionnuala McAuliffe is Professor of Obstetrics and Gynaecology at National Maternity Hospital Dublin.

Dr. Karen Lindsay is a Postdoctural Fellow