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500g (1 lb.) lean beef minced
Tomato Sauce:
Preheat oven to 200°C.
Lightly spray non-stick frying pan with oil, heat and cook onion stirring often. Add 1 tbsp. water to prevent sticking, then add crushed garlic and stir for 3 minutes of until onion is golden brown. Allow to cool.
Use your hands to mix bread crumbs, pumpkin, carrot, parsley, minced meat, Worcestershire sauce, basil, tomato paste, and the cooked onion mixture. Mix in the egg and mushrooms and season.
Transfer to a nonstick tin, pressing gently and smoothing the top.
To make the tomato sauce, push the drained tomatoes through a sieve, discarding the contents in sieve. Stir in the wine and sugar.
Spoon 3 tbsp. of tomato sauce over the meatloaf and bake for 15 minutes. Spoon another 3 tbsp. over the meatloaf, lower the oven temperature to 190°C (400°F) and bake for 70 minutes, basting occasionally with sauce. Leave to rest 10 minutes before slicing.
Poster's Notes:
I serve it with mashed potatoes and salad.
Posted by Ruth Saddick
Nutritional Info Per Serving: N/A
Cooking oil spray
2 onions, finely chopped
2 cloves garlic, crushed
120g (4 oz.) fresh bread crumbs
60g (2 oz.) pumpkin, coarsely grated
1 carrot, coarsely grated
2 tbsp. chopped parsley
2 tbsp. Worcestershire sauce (click here for recipe of Vegetarian Worcestershire Sauce)
1 tsp. tomato paste
1 tsp. dried basil
1 egg, beaten
90 gr. fresh mushrooms, thinly sliced
1 400g. (14-oz.) can tomatoes
1 tbsp. dry white wine
2 tsp. soft brown sugar