0:15

To Prep

1:00

To Cook

9

INGREDIENTS

EASY

DIFFICULTY

6

SERVINGS

AVG RATING

( Members)

Italian meatloaf

Ingredients
  • 1/4 cup parsley, chopped
  • 2 tbsp currants, finely chopped
  • 2 tbsp tomato ketchup
  • 1/2 tsp rosemary, finely chopped
  • 1/2 tsp salt
  • 1kg lean pork or beef mince
  • 1 egg white
  • 1 cup fresh breadcrumbs
  • 1/4 cup milk
    • Method
    • Notes
    1. Step 1

      Preheat oven to 180C. Line a shallow roasting dish with baking paper. Combine all ingredients and press mixture firmly into a loaf tin (about 25cm x 11cm) to shape then unmould on to prepared tray.

    2. Step 2

      Brush meatloaf liberally with tomato ketchup. Bake until juices run clear when loaf is pricked and it feels bouncy when pressed, about 1 hour.

    Storage: Meatloaf will keep in the fridge for 3-4 days.

    Assemble - 2005, Page 148