Hamdi Saidani This Roast meatloaf with tomatoes, garlic and basil is a juicy and savory recipe, which is made with quality minced beef and ripe cherry tomatoes. It’s a great choice for a family dinner, ready in about 45 minutes.
Roast Meatloaf with Tomatoes, Garlic and Basil Ingredients
- 2 red onions
- 1 tablespoon coriander seeds
- 1 large pinch of ground cumin
- 1kg minced lean beef
- 2 large eggs
- 2 tablespoons breadcrumbs
- 8 sprigs of fresh rosemary, about 10cm long
- 10 ripe red and yellow cherry tomatoes
- 2 cloves of garlic
- olive oil
- ½ a bunch of fresh basil (15g)
- sea salt and freshly ground black pepper
How To Make Roast Meatloaf with Tomatoes, Garlic and Basil
- Prep the oven and meatloaf mixture: Preheat the oven to 220ºC/425ºF/gas 7. In a food processor, whiz the onions, coriander seeds, cumin, and meat until chopped together. Pulse in the eggs and the breadcrumbs, then season generously with sea salt and black pepper. Tip the mixture onto a work surface and shape it into 8 equal-sized balls.
- Skewer the meatloaves: Strip the leaves from the bottom half of each rosemary sprig, reserving the stripped leaves. Leave the leaves on the tops of the sprigs. Cut the ends of the rosemary sprigs at an angle and push one through each ball of meat, creating a skewer with a leafy top.
- Prepare the roasting tray: Cut the cherry tomatoes in half and spread them out in one or two roasting trays. Peel and chop the garlic and add it to the trays along with the reserved, chopped rosemary leaves. Season with salt and pepper and drizzle with a little olive oil.
- Roast the meatloaves: Place a baking rack over each tray of tomatoes and lay the meatloaf balls on top. Put the tray in the oven for 30 minutes, or until the meat is cooked through and crisp on the outside.
- Serve: Serve one meatloaf per person with a spoonful of the roasted tomatoes and all the delicious juices from the tray. Sprinkle with fresh basil just before serving.
Recipe Tips
- How to get the juiciest meatloaf? The key is to not overwork the meat mixture in the food processor. Pulse it only until the ingredients are just combined. Overmixing can result in a dense, tough meatloaf.
- Can I make this without a food processor? Yes. Finely chop the onions and herbs by hand and mix all the meatloaf ingredients together in a large bowl with your hands.
- What if my rosemary sprigs are too flimsy? If your rosemary sprigs aren’t sturdy enough to act as skewers, you can simply shape the mixture into small, individual meatloaves and bake them on the rack as directed.
- Can I make this ahead of time? You can prepare the uncooked meatloaf balls and store them, covered, in the refrigerator for up to 24 hours before you plan to bake them.
What To Serve With Roast Meatloaf
This is a complete meal, but it pairs wonderfully with simple, classic sides.
- Creamy mashed potatoes
- Steamed green beans or a simple green salad
- Crusty bread to mop up the tomato and meat juices
- A side of roasted vegetables
How To Store Roast Meatloaf
- Refrigerate: Store leftover cooked meatloaves and the roasted tomato mixture in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
Roast Meatloaf Nutrition Facts
- Serving Size: 1 meatloaf
- Calories: 450 kcal
- Fat: 25g
- Carbohydrates: 15g
- Protein: 40g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why roast the meatloaves on a rack over the tomatoes?
This is a clever trick that allows the savory juices from the meatloaves to drip down and baste the tomatoes as they roast, creating an incredibly flavorful, built-in sauce.
Can I use a different type of meat?
Yes, a mix of half beef and half pork mince would be delicious and would result in an even more tender meatloaf.
Do I have to use cherry tomatoes?
No. If you can’t find cherry tomatoes, you can use a couple of large, ripe tomatoes, roughly chopped.
Try More Recipes:
- Jamie Oliver Turkey Meatloaf
- Jamie Oliver Minced Beef Wellington
- Steak, Guinness & Cheese Pie Recipe
Roast Meatloaf with Tomatoes, Garlic and Basil Recipe
Course: DinnerCuisine: BritishDifficulty: Easy8
15
minutes30
450
kcalIndividual, juicy meatloaves are cleverly skewered with rosemary sprigs and roasted over a bed of tomatoes, creating their own delicious sauce as they cook.
Ingredients
2 red onions
1 tbsp coriander seeds & 1 pinch ground cumin
1kg minced lean beef
2 large eggs
2 tbsp breadcrumbs
8 sprigs of fresh rosemary
10 cherry tomatoes
2 cloves of garlic
Olive oil, fresh basil, salt, pepper
Directions
- Preheat oven to 220ºC/425ºF.
- In a food processor, pulse onions, spices, and meat. Add eggs and breadcrumbs and pulse to combine.
- Shape the mixture into 8 balls. Skewer each ball with a stripped rosemary sprig.
- In a roasting tray, toss halved cherry tomatoes with chopped garlic, reserved rosemary, salt, pepper, and olive oil.
- Place a baking rack over the tomatoes and arrange the meatloaves on top.
- Bake for 30 minutes until the meat is cooked through.
- Serve the meatloaves with the roasted tomatoes and juices, garnished with fresh basil.
Notes
- Don’t overwork the meat mixture to ensure the meatloaves stay tender and juicy.
- If the rosemary skewers start to brown too much, you can cover them with a small piece of foil.
- The tomatoes taste fantastic with all the meaty juices from the meatloaf stirred in.
- This is a “principal recipe” that can be easily adapted with different herbs or spices.