Tuscan Meatloaf
Tuscan Meatloaf



  • 2 tbsp olive oil
  • 2 chopped onions
  • 2 chopped garlic cloves
  • 1 tsp fennel seeds
  • ½ tsp chilli flakes
  • 1 lemon, zest only
  • 6 tinned anchovies, chopped
  • Bunch of parsley, chopped
  • 6 sun dried tomatoes, chopped
  • 100g chargrilled roast capsicums, chopped
  • 500g quality lamb mince
  • 250g pork mince
  • 1 whisked egg
  • 100ml red wine
  • Italian tomato sauce, to serve
  • Preheat the oven to 180C. Heat the oil in a frying pan and sweat the onion for 5 mins, then add the spices and garlic and fry for 2 mins more. Add to a bowl, and mix in the lemon zest, anchovies, sun dried tomatoes, capsicums, parsley and both the minces. Season well, stir in the egg and wine, and mix thoroughly. Spoon into a 900g loaf tin in an even layer, and smooth the top.
  • Place the loaf tin in a deep roasting tin, and fill with enough hot water to come halfway up the sides of the loaf tin. Cover with foil and bake for 1 hour. Leave for 10 mins to stand, then drain away the juices and turn the meatloaf onto a serving dish. Serve sliced with a drizzle of tomato sauce, and enjoy.
1 hr
6 serving

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