Serves 4–6
Many cuisines around the world have their own unique versions of the humble meatloaf. Some hide hard-boiled eggs in theirs, while others use nuts and spices to enhance the meat.
Most New Zealanders would have grown up enjoying their mother’s version of the meatloaf and then the leftovers the next day nestled between thick slices of white bread and slathered with Wattie’s tomato sauce.
The red wine sauce in our recipe takes it to the next level and you will not believe the aroma the sauce emits as it cooks… heaven!
Ingredients
- 2 Tbsp olive oil
- 2 large brown onions, peeled and finely diced
- 4 cloves garlic, peeled and
- crushed
- 2 sprigs of rosemary, remove
- stalk and finely chop leaves
- 800g beef mince
- 400g pork mince
- 2 eggs
- 1 Tbsp Dijon mustard
Seasoning
- 2 slices multigrain bread
- 16 rashers streaky bacon
- Generous handful of fresh herbs, chopped (oregano, Italian parsley, thyme or sage)
- ½ cup parmesan cheese, grated
- plus extra for garnish
- 1 tin Italian tomato diced
- 1 cup red wine
- 1 cup tomato passata
- Salt and pepper
Method
- Preheat oven to 200°C and spray a mini loaf tin with olive oil.
- Sauté the onion, garlic, and rosemary until translucent. Leave to cool.
- In a mixer fitted with a kneading hook, place the mince, eggs, mustard, seasoning, and onion mixture. Combine (this can also be done by hand, just takes longer).
- Blitz the bread in a small processor until breadcrumb consistency. Add to the meat mixture along with the herbs and cheese. Combine.
- Take approximately 2 heaped Tbsp of mixture and, using your hands, mould into a log the same size as the mini loaf tins. Completely wrap with bacon and place into a tin. Repeat with rest of mixture.
- Bake for 30 minutes until bacon turns golden and the meatloaf is cooked.
- In a saucepan, gently heat the tomato, wine, and passata. Simmer until thickened. Season to taste.
- Sprinkle meatloaves with parmesan cheese before serving with your favourite pasta or mashed potatoes.
