Meatloaf in Tomato Red Wine Sauce

, from Issue #19. September, 2015
Photography by Vanessa Wu.
Meatloaf in Tomato Red Wine Sauce

Serves: 6


2 tablespoons olive oil
1 onion, thinly sliced
2 teaspoons finely chopped rosemary
2 cloves garlic, crushed
1 x 400 gram tin Italian tomatoes, crushed
1 cup red wine

3 tablespoons olive oil
1 onion, finely chopped
2 stalks celery, finely chopped
1 carrot, grated
½ red capsicum, finely chopped
2 cloves garlic, crushed
2 eggs
1 teaspoon ground cumin
grating of fresh nutmeg
¼ cup tomato paste
1 tablespoon each Dijon mustard and Worcestershire sauce
¼ cup milk
1 cup fresh breadcrumbs
3 pure pork sausages
750 grams good beef mince
1½ teaspoons sea salt
freshly ground pepper


Preheat the oven to 180°C. Line an 8 cup capacity loaf tin with baking paper, bringing it up above the rim.

Tomato sauce: Heat the oil in a saucepan, add the onions, rosemary and garlic, season and sauté for 10 minutes. Add the tomatoes and wine and cook at a fast simmer for 10 minutes. Set aside.

Meatloaf: Heat the oil in a sauté pan and cook the onion, celery, carrot, capsicum and garlic until very soft. Season and set aside to cool.

Whisk the eggs, cumin, nutmeg, tomato paste, mustard, Worcestershire sauce and the milk together then stir in the breadcrumbs. Take the sausages out of their skins and combine with the mince, salt and freshly ground pepper. Thoroughly combine both mixtures – hands are best for this.

Pack the meat into the prepared tin, smooth the top and spoon over the tomato sauce. Bake for 50-60 minutes or until the meat is completely cooked through and the juices run clear. Loosely cover the top with tin foil if the tomatoes are getting too brown.

Rest for 15 minutes before slicing and serving. Serve with creamy mashed potatoes and hot, cooked Brussels sprouts tossed with freshly chopped herbs and a little butter.