Roast meatloaf with tomatoes, garlic & basil

Roast Meatloaf with Tomatoes Garlic And Basil

Serves 8

  • 2 red onions, roughly chopped

  • 1 tablespoon coriander seeds

  • 1 large pinch ground cumin

  • 1 kg quality lean beef mince

  • 2 free-range eggs

  • 2 tablespoons breadcrumbs

  • 8 sticks fresh rosemary, about 10cm long

  • 10 ripe red and yellow cherry tomatoes

  • 2 cloves garlic, peeled and chopped

  • olive oil

  • 1 small bunch fresh basil

Preheat the oven to 220ºC/425ºF/gas 7.



Whiz the onions, spices and the meat in a food processor until well chopped together. Pulse in the eggs and the breadcrumbs and season generously with salt and pepper. Tip on to a work surface and shape into 8 balls.



Strip the leaves off the bottom of the rosemary sticks, leaving the leaves on the tops (reserve the stripped leaves). Cut the ends of the rosemary sticks at an angle and push a stick through each ball of meat, leaving the tufty, leafy bit sticking out.



Chop the tomatoes in half and squeeze out and discard most of the seeds. Chop a little more and spread out with the garlic and the chopped-up extra rosemary leaves in 1 or 2 small roasting trays. Season and drizzle with just a little olive oil.



Place a baking rack over each tray of tomatoes and lay the meatloaf balls on top. Put the tray in the oven for 30 minutes or until the meat is cooked and crisp on the outside. Cover the rosemary sticks with foil if they start to look too brown. (The tomatoes taste fantastic with all the meaty juices from the meatloaf stirred in.)



Serve 1 meatloaf per person with some tomatoes and juices from the tray. Sprinkle with fresh basil just before serving.

Nutritional Information

Roast meatloaf with tomatoes, garlic & basil

A homely, all-American classic

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Serves 8
45m
Super easy
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Method

Meatloaf is like roasted hamburgers – and we all know how nice they are! Make sure you use lean, good-quality beef or the juices that drip on to the tomatoes might be a little fatty.

Preheat the oven to 220ºC/425ºF/gas 7.

Whiz the onions, spices and the meat in a food processor until well chopped together. Pulse in the eggs and the breadcrumbs and season generously with salt and pepper. Tip on to a work surface and shape into 8 balls.

Strip the leaves off the bottom of the rosemary sticks, leaving the leaves on the tops (reserve the stripped leaves). Cut the ends of the rosemary sticks at an angle and push a stick through each ball of meat, leaving the tufty, leafy bit sticking out.

Chop the tomatoes in half and squeeze out and discard most of the seeds. Chop a little more and spread out with the garlic and the chopped-up extra rosemary leaves in 1 or 2 small roasting trays. Season and drizzle with just a little olive oil.

Place a baking rack over each tray of tomatoes and lay the meatloaf balls on top. Put the tray in the oven for 30 minutes or until the meat is cooked and crisp on the outside. Cover the rosemary sticks with foil if they start to look too brown. (The tomatoes taste fantastic with all the meaty juices from the meatloaf stirred in.)

Serve 1 meatloaf per person with some tomatoes and juices from the tray. Sprinkle with fresh basil just before serving.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 287
    14%
  • Carbs 5.2g
    2%
  • Sugar 2.3g 3%
  • Fat 15.8g 23%
  • Saturates 5.9g 30%
  • Protein 30.2g 67%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 2 red onions, roughly chopped

  • 1 tablespoon coriander seeds

  • 1 large pinch ground cumin

  • 1 kg quality lean beef mince

  • 2 free-range eggs

  • 2 tablespoons breadcrumbs

  • 8 sticks fresh rosemary, about 10cm long

  • 10 ripe red and yellow cherry tomatoes

  • 2 cloves garlic, peeled and chopped

  • olive oil

  • 1 small bunch fresh basil