The meatloaf with tomato is a delicious meat main course: the base mixture includes ground beef and potatoes. It is flavored with nutmeg and cinnamon and tomato paste is added. Cooking is light: it goes in the oven inside a loaf pan. The meatloaf with tomato is excellent hot, warm, and even cold if you want to take it to the office, the beach, or a picnic.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.1 lbs ground beef
- 7 oz boiled potatoes
- 1 tbsp tomato paste
- 2 eggs
- 1 pinch cinnamon
- to taste nutmeg
- to taste breadcrumbs
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Pot for boiling potatoes
- 1 Potato Masher
- 1 Bowl
- 1 9.8-inch Loaf Pan
- 1 Reusable Parchment Paper Mat
Steps
Boil the potatoes. Mash the boiled potatoes in a bowl. Add the ground beef, tomato paste, and eggs. Season with a pinch of cinnamon, a grating of nutmeg, and salt. Knead everything to get a homogeneous mixture. If necessary, you can add breadcrumbs to compact and dry the mixture. Form the meatloaf by pressing it well inside a loaf pan lined with reusable parchment paper. Sprinkle the surface with a drizzle of extra virgin olive oil, brushing it well, and bake in the oven at 356°F for thirty minutes. At the end of cooking, let it rest for a few minutes before slicing the meatloaf.
Notes
If you use a classic loaf pan instead of a perforated one and do not want to use parchment paper, you can also simply butter and sprinkle with breadcrumbs.
Recipe source: Easy with Taste April 2024.
