1 1/2 lb (750 g) minced beef
1 large onion, finely chopped
2 cups (4 oz) 120g breadcrumbs
2 cloves garlic, chopped
1 pinch of dried thyme
1 pinch of dried oregano
1 heaped tablespoon chopped parsley
2 tablespoons tomato puree (paste)
1 heaped tablespoon grated Parmesan cheese
for the sauce
3 cup (225 g) mushrooms, sliced
1 clove garlic, chopped
1 pinch of dried basil
1 pinch of dried thyme
1 pinch of dried oregano
salt and freshly ground black pepper
2 tablespoons olive oil
2 3/4 cups (21 fl oz) 600 ml passata, or 1 x 14 oz (400 g) tin Italian tomatoes, drained and chopped
Preheat an oven to 190°C (375°F) gas mark 5.
1. Mix all the ingredients except the tomato puree and cheese together thoroughly and turn into a 2 lb (1 kg) loaf tin.
2. This is only used as a mould and should be turned upside down on to a baking tray. Give it a good tap and lift off.
3. Spread the top of the loaf with the tomato puree and sprinkle on the Parmesan cheese.
4. Place in the oven for 45-50 minutes.
5. To make the tomato sauce, simply heat all the ingredients together until they reach simmering point. Simmer for 15 minutes, covered, then pour a little of the sauce over the meat loaf. Serve the rest separately.
