Self-saucing meatloaf

Fresh cherry tomatoes bring a little something special to this self-saucing meatloaf, a dish that's delicious served hot for dinner or cold at a picnic.

  • 50 mins cooking
  • Serves 4
  • Print


Self-saucing meatloaf
  • 6 slice white bread, crusts removed
  • 1/2 cup (125ml) milk
  • 500 gram beef mince
  • 250 gram sausage mince
  • 1 medium (200g) red capsicum, chopped finely
  • 1 large (200g) brown onion, chopped finely
  • 1/4 cup (60ml) barbecue sauce
  • 1 egg, beaten lightly
  • 1/4 cup finely chopped fresh flat-leaf parsley
  • 400 gram can diced tomatoes
  • 125 gram cherry tomatoes, halved


Self-saucing meatloaf
  • 1
    Preheat the oven to 200°C (180°C fan-forced). Line a shallow oven tray with baking paper.
  • 2
    Combine the bread and milk in a medium bowl; stand 2 minutes. Lightly squeeze bread to remove excess milk; discard excess milk.
  • 3
    Place bread, minces, capsicum, onion, sauce, egg, parsley in a large bowl. Season with salt and freshly ground pepper. Using hands, mix thoroughly to combine.
  • 4
    Line base of a loaf pan with baking paper, extending paper 5cm over long sides. Using the loaf pan as a mould, press the mince mixture firmly into the pan. Turn meatloaf out onto the prepared tray; discard lining paper. Spoon half the combined canned and cherry tomatoes over the meatloaf.
  • 5
    Bake meatloaf, uncovered, for 30 minutes. Top with remaining tomatoes (some will fall onto the paper); bake for a further 20 minutes or until cooked through. Stand 10 minutes before cutting.


Suitable to freeze. Not suitable to microwave.

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