Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
A juicy, cheesy meatloaf with no breadcrumbs, sliced and served with a quick tomato sauce.
Equipment: Loaf tin or baking tray; small pan
Measures and names
Ingredients
- 500 g beef mince (ground beef)
- 2 eggs
- 1 onion, grated
- 50 g cheddar, grated
- 2 tsp dried mixed herbs
- 1 400 g tin of chopped tomatoes
- 1 garlic clove, crushed
- Salt and black pepper
Method
- Heat the oven to 190°C (fan 170°C).
- Mix the mince, eggs, onion, cheese, herbs and plenty of seasoning with your hands. Press into a loaf tin or shape into a loaf on a tray.
- Bake for 45-50 minutes until cooked through. Rest for 5 minutes.
- Meanwhile simmer the tomatoes and garlic for 15 minutes until thick, and season. Slice the meatloaf and serve with the sauce.
Swaps and tips
Grating the onion keeps the loaf moist without breadcrumbs. Leftover slices are good cold the next day with salad.
Easy variations
- Use half pork mince for a juicier loaf
- Add chopped mushrooms or grated courgette to the mix
- Bake as 8 mini loaves in a muffin tin for 20 minutes
- Leave out the cheese for dairy-free
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 31 g | 8 g | 2 g | 29 g | 430 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
