This stylish meatloaf had a little makeover by baking it in individual ramekins. A topping of sweet tomato and thyme keeps the meat moist. Make this for a casual winter get-together or when ever your craving comfort food.
prep time 20 min / cooking time 1 hour / makes 6
2 tablespoons olive oil
1 onion, finely chopped
1 large carrot, finely chopped
300 g (10 1/2oz) minced beef
300 g (10 1/2oz) minced pork
60 g (2 1/4 oz / 3/4cup) fresh breadcrumbs
170 ml ( 5 1/2 fl oz / 2/3 cup) tomato passata (pureed tomato)
2 teaspoons Worcestershire sauce
1 egg, lightly beaten
1 tablespoon chopped thyme leaves, plus sprigs for garnish
200 g (7 oz) mini roma (plum) tomatoes, halved
3 teaspoons caster (superfine) sugar, for sprinkling
Preheat oven to 170 c (325 f). Heat the oil in a large frying pan over medium heat. Add the onion and carrot, season with salt and pepper and cook for 10 minutes or until softened. Remove and transfer to a large bowl. Add the beef, pork, breadcrumbs, half of the passata, Worcestershire sauce, egg and half the thyme to the bowl, season with salt and pepper and gently mix with your hands until well combined. Divide among six 10 x 5 cm (4 x 2 inch), 300 ml (10 1/2 fl oz) capacity ramekins and spoon over the remaining passata. They’ll seem very full but will shrink during baking. Top each with a handful of (plum) tomato, 1/2 teaspoon sugar and season with salt, pepper and remaining thyme. Bake for 50 minutes or until sauce is thickened. Top with thyme springs to serve.
Pairs great with chive mash potatoes and a side salad. You can also serve the meatloaves in the ramekins on a plate with a small napkin folded underneath.