Meatloaf with tomato and red pepper sauce

Name: Meatloaf with tomato and red pepper sauce
Yield: 5 servings
Cuisine: American
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

Jenny Atkinson @jenny0124

Liverpool

This recipe was inspired by Vavras recipe for Country Salisbury Steak.
Had never thought of combining stuffing packs with minced beef before, saw Vavras recipe and thought i would like to try it, also have never had meatloaf before so thought I would combine the two!

Jenny Atkinson @jenny0124

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Ingredients

5 servings

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

Saved

Steps

1

FOR THE MEATLOAF, make up the stuffing in a large bowl as per the pack instructions. Add all other meatloaf ingredients and mix well.
2

Transfer the meatloaf mix into an oven dish. Bake for half an hour on 180C then remove from oven.
3

FOR THE SAUCE, in a bowl, chop the pepper and cheese into small chunks, add the tomatos, wine, herbs, paprika and chilli. Blend untill smooth. When meatloaf is removed from the oven, pour half the sauce over the top and return to the oven for a further 20 minutes. Heat the remainder of the sauce in a saucepan for serving later.
4

Serve with the remainder of the sauce. I served this over fresh veggies and with garlic bread as per the photo.