Meatloaf and Pasta Salad
Green
Homemade beef meatloaf topped with tomato sauce and served with creamy pasta salad. A hearty family meal with simple ingredients.
Ingredients
- Ingredient
- Amount
- Olive oil
- as needed
- Bread
- 2 slices cut into cubes
- Water
- 3 tbsp (55mL)
- Beef mince
- 500g
- Onion
- 1/2 grated
- Fresh parsley
- 1 tbsp (or 1 tsp dried)
- Mixed dried herbs of choice
- 1 tsp
- Parmesan cheese
- 30-40g
- Tomato paste
- 1 1/2 tbsp
- Egg
- 1, beaten
- Salt and pepper
- to taste
- For the tomato sauce
- _
- Olive oil
- as needed
- Onion
- 1/2 diced
- Garlic
- 1 clove (peeled and crushed)
- Carrot
- 1 grated
- Crushed tomatoes
- 200g
- Brown sugar
- 1/2 tbsp
- Water
- 1 1/2 tbsp (30mL)
- Reduced salt beef stock powder
- 1/2 tsp
- Dried Italian herbs
- 1/2 tsp
- For Pasta Salad
- _
- Macaroni pasta
- 250g dry
- Tomato
- 1, diced
- Red onion
- 1/4, finely diced
- Celery
- 1 stalk, finely diced
- Frozen peas
- 1/3 cup
- Greek yoghurt
- 50g
- Mayonnaise
- 50g
- Worcestershire sauce
- 1 tsp
- Dried dill and fresh parsley
- to taste
- Salt and pepper
- to taste
Method
- Put a saucepan over medium heat and add oil to coat the bottom of the pan. Add the onion and garlic and carrot and fry until soft.
- Add crushed tomato, sugar, water, stock powder and herbs. Bring sauce to a simmer and cook until slightly reduced.
- Cool slightly and then blend with the stick blender until smooth. Check seasoning.
- Preheat the oven to 180C. Spray or lightly brush a large baking tray with oil.
- In a bowl, stir the bread cubes and water together. Stand for about 10 minutes or until the bread is very soft.
- Mash the bread with your hands. Add the mince, onion, parsley, herbs, parmesan cheese, tomato paste, eggs and salt and pepper. Mix using your hands until the ingredients are combined.
- Press the loaf mixture into the prepared tray and bake for 40 minutes.
- Remove the tray from oven and remove any excess liquid that has come out of the meatloaf with a spoon. Spread the tomato sauce evenly over the top of the loaf. Bake for another 20 minutes, until cooked through.
- For the Pasta Salad, cook the pasta until just cooked al dente.
- Drain and rinse the pasta under cold water and set aside.
- In a bowl, add the yoghurt, mayonnaise, Worcestershire sauce and herbs. Stir well to combine and season with salt and pepper to taste.
- Place the prepared vegetables in a large bowl, add the pasta and dressing. Stir well to combine.
Serve the meatloaf and the pasta salad together, or serve alongside other dishes!
Serves: 6
This recipe has been produced for the School Lunch Program by School Food Matters in partnership with Loaves and Fishes Tasmania and Department of Health Tasmania Dietitians.
Feel free to share with this acknowledgement.
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