Veal and tomato meatloaf

A simple meal made even easier.

  • 4 hrs 45 mins cooking
  • Serves 4
  • Print
We've made the simple family meal even easier by cooking it in your favourite winter appliance, the slow cooker. Made with pork sausages and veal mince for added tenderness and flavour. Serve with crusty bread for a simple meal.
Looking for more slow cooker meals or more meatloaf recipes?


  • 500 grams pork and fennel sausages, casings removed
  • 500 grams minced veal
  • 2 tablespoons tomato paste
  • ½ cup (35g) fresh breadcrumbs (see tip)
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons finely chopped fresh basil
  • 1 egg, beaten lightly
  • 400 mixed baby tomatoes
  • ¼ cup loosely packed fresh micro herbs


  • 1
    Combine sausage meat, veal, paste, breadcrumbs, thyme, basil and egg in a large bowl; season.
  • 2
    Shape mince mixture into a 9cm x 20cm log. Carefully place meatloaf in base of a 4.5-litre (18-cup) slow cooker. Place half of the tomatoes around meatloaf. Cook, covered, on low, for 3 hours 30 minutes. Add the remaining tomatoes. Cook, covered, on low, for a further 30 minutes. Season to taste.
  • 3
    Using two spatulas remove meatloaf from cooker. Serve slices of meatloaf with tomatoes and micro herbs.


Fresh breadcrumbs are best made from 2-3 day-old bread. If you only have fresh bread, leave the slices out on the bench for a few hours to stale. Process the bread, with or without crusts, into coarse or fine crumbs. White sandwich bread or crusty bread, such as ciabatta or sourdough, are all fine to use.Accompany with mashed potato and steamed greens.
Not suitable to freeze

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