Recipe

Sun-dried tomato meatloaf

Jul 31, 1975 2:00pm
  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
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Ingredients

Sun-dried tomato meatloaf
  • 750 gram minced veal
  • 1/2 cup (130g) store-bought sun-dried tomato pesto
  • 1 cup (70g) stale breadcrumbs
  • 1 egg, beaten lightly

Method

Sun-dried tomato meatloaf
  • 1
    Preheat oven to 200°C/400°F. Line base and sides of 10cm x 20cm (4-inch x 8-inch) loaf pan with baking paper.
  • 2
    Combine veal, pesto, breadcrumbs and egg in large bowl; season. Press mixture into pan.
  • 3
    Bake meatloaf about 40 minutes or until cooked through.
  • 4
    Stand 10 minutes before slicing.

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