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Meat loaf with tomato salsa

Fashionable it is not, but this classic dish has never tried to be more than a simple, flavoursome go-to for lunch or dinner.

By Andy Harris
  • Serves 4
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Meat loaf with tomato salsa
This meat loaf goes perfectly with bread and butter pickles, a green salad and English mustard.


  • 1 tbsp butter
  • 1 tbsp extra-virgin olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped
  • 2 tsp Worcestershire sauce
  • 350 gm minced pork
  • 350 gm minced veal
  • 1 thick slice ciabatta bread, soaked in cold water, crumbled
  • ½ cup loosely packed flat-leaf parsley leaves, finely chopped
  • 1 free-range egg, lightly beaten
  • 3 hard-boiled eggs
  • 20 thin pancetta slices (about 50 gm)
Tomato salsa
  • 4 vine-ripened tomatoes
  • 4 cloves garlic
  • 1 sprig thyme
  • 60 ml extra-virgin olive oil (1/3 cup)
  • 1 tbsp red wine vinegar
  • To serve: green salad, bread and butter pickles and English mustard


  • 1
    To make tomato salsa, preheat oven to 180C. Place tomatoes, garlic and thyme on a baking tray. Season generously with sea salt and freshly ground black pepper and drizzle with half the olive oil. Roast for 35-40 minutes. Cool, then transfer tomatoes and garlic to a chopping board and roughly chop. Transfer to a bowl, adjust seasoning, add red wine vinegar and remaining olive oil and combine well.
  • 2
    To make meat loaf, preheat oven to 200C. Melt butter and olive oil in a frying pan over medium heat. Add onion, garlic and celery and cook, stirring, for 5 minutes until softened. Add Worcestershire sauce and cook, stirring, for I-2 minutes. Transfer to a large bowl. Add pork, veal, bread, parsley and egg and season generously with sea salt and freshly ground black pepper. Mix to combine with your hands.
  • 3
    Place pancetta slices, overlapping, in a 5-cup terrine mould. Place half the meat loaf mixture in the mould and press down. Add eggs and cover with remaining meat loaf mixture. Place mould in a baking tray. Pour boiling water into the tray so that it comes halfway up the sides of the mould.
  • 4
    Bake in a preheated oven at 200C for 50 minutes or until a meat thermometer registers 68C when inserted in the middle. Remove from oven and allow to cool, covered with foil, for 5 minutes. Serve either hot or cold with tomato salsa, green salad, bread and butter pickles and English mustard.
  • undefined: Andy Harris