Prep
0-15 mins
Cook
40 MIN
Ingredients
750 g
Lean beef mince
1
Red onion, peeled and finely chopped
1-2 tsp
Gregg's crushed garlic
2 tsp
Gregg's dried mixed herbs
2 tbsp
Freshly chopped parsley
1 1/4 cups
Fresh white breadcrumbs
2
Eggs, beaten
4 tbsp
Lea & Perrins Worcestershire sauce
1 can
400 g Wattie's tomatoes indian style
1/2 cup
Beef stock, wine or water
Instructions
Step 1
Preheat oven to 180°C (fan bake).
Step 2
In a large bowl, combine beef mince, onion, Gregg's Crushed Garlic, Gregg's Dried Mixed Herbs, parsley, breadcrumbs, eggs, 3 tablespoons Lea & Perrins, and half a can Watties's Indian Style Tomatoes, season well with salt and pepper.
Step 3
Using your hands or a wooden spoon, mix well. Shape the mixture into a loaf shape and place in a 7-8 cup capacity lasagne-style dish.
Step 4
Combine the remaining ½ can Watties's Indian Style Tomatoes with 1 tablespoon Lea & Perrins and beef stock, mix well and pour over the loaf. Bake for 45 minutes, or until golden brown and cooked through. Rest the meatloaf for 5 minutes before carving thick slices.
Step 5
Serve with mashed potatoes and steamed green vegetables.