Name: Self-saucing meatloaf
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 6 slice white bread, crusts removed; 1/2 cup (125ml) milk; 500 gram beef mince; 250 gram sausage mince; 1 medium (200g) red capsicum, chopped finely; 1 large (200g) brown onion, chopped finely; 1/4 cup (60ml) barbecue sauce; 1 egg, beaten lightly; 1/4 cup finely chopped fresh flat-leaf parsley; 400 gram can diced tomatoes; 125 gram cherry tomatoes, halved

Ingredients

6 slice white bread, crusts removed

1/2 cup (125ml) milk

500 gram beef mince

250 gram sausage mince

1 medium (200g) red capsicum, chopped finely

1 large (200g) brown onion, chopped finely

1/4 cup (60ml) barbecue sauce

1 egg, beaten lightly

1/4 cup finely chopped fresh flat-leaf parsley

400 gram can diced tomatoes

125 gram cherry tomatoes, halved

Method

1.Preheat the oven to 200°C (180°C fan-forced). Line a shallow oven tray with baking paper.

2.Combine the bread and milk in a medium bowl; stand 2 minutes. Lightly squeeze bread to remove excess milk; discard excess milk.

3.Place bread, minces, capsicum, onion, sauce, egg, parsley in a large bowl. Season with salt and freshly ground pepper. Using hands, mix thoroughly to combine.

4.Line base of a loaf pan with baking paper, extending paper 5cm over long sides. Using the loaf pan as a mould, press the mince mixture firmly into the pan. Turn meatloaf out onto the prepared tray; discard lining paper. Spoon half the combined canned and cherry tomatoes over the meatloaf.

5.Bake meatloaf, uncovered, for 30 minutes. Top with remaining tomatoes (some will fall onto the paper); bake for a further 20 minutes or until cooked through. Stand 10 minutes before cutting.