Classic meatloaf with tomato sauce

SERVES 4 with leftovers PREP 10 mins COOK 30 mins plus 10 mins resting EASY G

1 tbsp olive oil

1 onion, finely chopped

1 garlic clove, crushed

2 tbsp tomato purée

500g beef mince

1 egg

85g fresh breadcrumbs

For the tomato sauce

1 tbsp olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 celery stick, finely chopped 1 garlic clove, finely chopped 500ml passata with basil peas and mash, to serve (optional)

1 Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely.

2 To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the passata and bring to a simmer, then season and cook for 5 mins.

3 Heat oven to 180C/160C fan/ gas 4. Mix the cooled onion with the tomato purée, mince, egg and breadcrumbs and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin.

4 Serve slices of the meatloaf with some tomato sauce spooned over (save the remaining sauce for the dough balls on p64). Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.

GOOD TO KNOW 1 of 5-a-day

PER SERVING 463 kcals • fat 26g • saturates 10g • carbs 25g • sugars 9g • fibre 3g • protein 31g • salt 0.5g