Mushroom and beef meatloaf with tomato glaze
A moist beef and mushroom meatloaf with no breadcrumbs, topped with a tangy tomato glaze.
- Time1 hr 15
- LevelEasy
- Costabout £1.30 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Heat the oil in a pan and cook the mushrooms and onion for 8 minutes until all the liquid has gone. Add the garlic and cool for 10 minutes.
8 min - 2
In a large bowl, mix the mince, cooled mushroom mixture, courgette, eggs, thyme, 1 tsp salt and plenty of pepper with your hands.
- 3
Pack into a lined 900 g loaf tin or shape into a loaf on a lined baking tray.
- 4
Stir together the purée and vinegar and spread over the top.
- 5
Bake for 50 minutes, until the glaze is dark and the middle reaches steaming hot with no pink.
50 min - 6
Rest for 10 minutes, then slice thickly.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.