Classic Baked Meatloaf

You can ask the butcher to butterfly the flank steak for you.



    1. Pre-heat the oven to 200°C/390°F.
    2. Heat a splash of olive oil in a frying pan over a medium-high heat and fry the onions and carrots until the onions are soft and translucent.
    3. Stir in the garlic and thyme leaves and cook for an additional minute.
    4. In a large bowl, combine the minced beef with the onion mixture, breadcrumbs, milk, tomato paste, worcestershire sauce and eggs and generously season with salt and pepper.
    5. Shape the mince into a large loaf and place in the centre of a casserole dish or deep baking tray.
    6. Mix the tinned tomatoes and beef stock together and pour over the top of the meatloaf.
    7. Bake in the pre-heated oven for 45 minutes or until the meatloaf is dark golden in colour and cooked through and the tomato sauce is reduced.
    8. Sprinkle over parmesan cheese and rosemary leaves to serve and season with salt and freshly ground black pepper.

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