Meatloaf with tomato and red pepper sauce Recipe

Name: Meatloaf with tomato and red pepper sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 FOR THE MEATLOAF =; 500 gramms lean minced beef; 1 pack Paxo sage and onion stuffing; 1 garlic clove, crushed; 1 splash worcestershire sauce; 1 fresh rosemary and parsley; 1 salt and pepper; 1 tsp dijon mustard; 1 FOR THE SAUCE =; 1 tin plum tomatos; 1 half a red bell pepper; 1 splash red wine; 1 tsp paprika; 1 tsp mixed herbs; 20 gramms cheese - Wensleydale with onion and chive; 1 pinch red chilli flakes

Servings: persons

1 FOR THE MEATLOAF =
500 gramms lean minced beef
1 pack Paxo sage and onion stuffing
1 garlic clove, crushed
1 splash worcestershire sauce
1 fresh rosemary and parsley
1 salt and pepper
1 tsp dijon mustard
1 FOR THE SAUCE =
1 tin plum tomatos
1 half a red bell pepper
1 splash red wine
1 tsp paprika
1 tsp mixed herbs
20 gramms cheese - Wensleydale with onion and chive
1 pinch red chilli flakes

1
FOR THE MEATLOAF, make up the stuffing in a large bowl as per the pack instructions.
2
Add all other meatloaf ingredients and mix well.
3
Transfer the meatloaf mix into an oven dish.
4
Bake for half an hour on 180C then remove from oven.
5
FOR THE SAUCE, in a bowl, chop the pepper and cheese into small chunks, add the tomatos, wine, herbs, paprika and chilli.
6
Blend untill smooth.
7
When meatloaf is removed from the oven, pour half the sauce over the top and return to the oven for a further 20 minutes.
8
Heat the remainder of the sauce in a saucepan for serving later.
9
Serve with the remainder of the sauce.
10
I served this over fresh veggies and with garlic bread as per the photo.

33397

kcal

Calories

2291

Fat

Carbs

3379

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 FOR THE MEATLOAF =, 500 gramms lean minced beef, 1 pack Paxo sage and onion stuffing, 1 garlic clove, crushed, and more.

Yes, Meatloaf with tomato and red pepper sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meatloaf with tomato and red pepper sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions