Meat lovers rejoice! I’ve found a melt-in-your-mouth meatloaf recipe, and the spicy, crunchy coating is ah-may-zing! The blend of tomato and garlic with the juices from the meatloaf is unbelievably tasty.
So go on, add this to your Sunday roast repertoire.
- 2 red onions
- 1 tbsp coriander seeds
- 1 large pinch of ground cumin
- 1kg minced lean beef
- 2 large eggs
- 2 tbsp breadcrumbs
- 8 sprigs of fresh rosemary, about 10cm long
- 10 ripe red and yellow cherry tomatoes
- 2 cloves garlic
- Olive oil
- 1/2 a bunch (15g) of fresh basil
- Preheat oven to 220C.
- Mix onions, spices and meat in a food processor until chopped together. Pulse in eggs and breadcrumbs. Season generously with salt and pepper. Turn out onto a work surface and shape into six or eight balls.
- Strip leaves from the bottom of the rosemary sprigs, leave leaves on top. Reserve stripped leaves. Cut ends of rosemary sprigs at an angle and push through each ball of meat, leaving the tufty, leafy bit sticking out. (Your meatloaf might start to resemble an echidna at this point, but don’t panic!)
- Cut tomatoes in half. Squeeze out and discard the seeds. Chop and then spread over a roasting tray. Peel and chop garlic and add to the tray. Roughly chop reserved rosemary leaves and add to the tray. Season with salt and drizzle with olive oil.
- Place baking rack over each tray, then pop your meatloaf balls on top. Put tray in the oven and bake for 30 minutes or until the meat is cooked and crisp on the outside. If your rosemary sticks start to look brown or burnt, cover in aluminium foil.
- Serve one meatloaf ball per person. Add tomatoes and the juices from the tray, then sprinkle with fresh basil before serving.