Name: Sun-dried tomato meatloaf
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 750 gram minced veal; 1/2 cup (130g) store-bought sun-dried tomato pesto; 1 cup (70g) stale breadcrumbs; 1 egg, beaten lightly

Ingredients

750 gram minced veal

1/2 cup (130g) store-bought sun-dried tomato pesto

1 cup (70g) stale breadcrumbs

1 egg, beaten lightly

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook