FARMHOUSE MEATLOAF

FARMHOUSE MEATLOAF

 

Serves 4

3 Syns for the whole loaf

500g extra-lean minced beef
1 carrot, grated
1 red onion, finely chopped
3 cloves of garlic, crushed
1 egg
200ml passata with added chilli
1 tbsp. tomato puree
1 tsp Worcester Sauce
1 level tbsp. soft brown sugar
1 handful of freshly chopped basil

Pre-heat the oven to 180C/Gas 4.
Spray a large pan with Frylight and cook the onion until softened.
Pour the passata into a bowl, along with the basil leaves, garlic, tomato puree, Worcester sauce and 1 teaspoon of the sugar. Mix well.
Add the minced beef, grated carrot, onion, egg and enough of the passata mixture to bind it all together.
Spray a non-stick 2lb loaf tin with Frylight and tip in the minced beef mixture.
Brush the top of the meatloaf with some of the remaining passata mixture.
Bake in the centre of the oven for one hour/one hour and ten minutes, brushing the top with the remaining passata mixture half way through the cooking time.

Lovely with SW wedges and veg. We usually just have peas with ours. I, occasionally, add in other finely chopped veg, such as peppers, grated courgettes, etc.