Meatloaf with Fresh Tomato Salsa

Meatloaf with Fresh Tomato Salsa 

Serves 6

Core recipe
Points per serving: 3

240g extra-lean beef mince
240g pork mince
2 tbsp soy sauce
1 tbsp Worcestershire sauce
1 tsp garlic salt
salt
2 teaspoons dried mixed herbs or oregano
1 large egg
Low-fat cooking spray
Freshly ground pepper

For the salsa:
4 medium tomatoes
½ red pepper
½ small onion
1 tablespoon fresh parsley chopped
1 tablespoon fresh lemon juice
1 tsp mild chilli powder
½ tsp ground cumin (optional)
Salt & freshly ground black pepper

Mix the two minces together until thoroughly blended (this is best done with clean hands), then beat in the soy sauce and Worcestershire sauce, garlic, salt, herbs, egg and pepper.

Line a 480g (1lb) loaf tin with foil and spray lightly with low-fat cooking spray. Press the mince mixture into the tin.

Preheat the oven to Gas Mark 5/190 C/375 F. Bake the loaf for about 40 mins until it feels quite firm. Remove from the oven and allow to stand for 10 mins before draining off the meat juices.

While the loaf is cooking, make the salsa. To skin the tomatoes, place them in boiling water for a minute or two, and then dip them into cold water. Peel off the skins and chop the flesh finely.

Grate the pepper and onion on a coarse grater and mix with the tomato, parsley, lemon juice, chilli powder, cumin (if using) and seasoning. The salsa is now ready. Serve the loaf cut into slices with the salsa.