Meatloaf was voted America’s 7th favourite dish by Good Housekeeping – I’m not sure what the first 6 were! – but I can see why this meal made the list. It’s easy, cheap, hearty and satisfying.
For me it conjures up images of family meals in a farmhouse kitchen with a chequered table cloth, lots of chatter and an apple pie baking in the oven. In reality, it’s a great mid-week meal that is good for hiding veg in and is great eaten cold the next day!
Traditionally it’s made with egg but this version binds together perfectly. I have included a recipe for a homemade ketchup but you can cheat and use a shop bought one.
500g beef mince
1/2 onion grated
1 courgette grated
175g tomato passata (you can use tinned or fresh tomatoes instead)
1tbsp tomato puree
2 tbsp brown sugar
Put the ketchup ingredients in a saucepan. Bring to the boil and simmer rapidly for 20mins. Leave to cool.
Use your hands to mix together all the meatloaf ingredients. Season with salt and pepper.
Line a 8″ loaf tin with greaseproof paper. Press the mixture firmly into the tin.
Spread half the ketchup onto the meatloaf and keep the other half to serve at the table. Bake meatloaf at 180c for 45mins.