Name: Parmigiana meatloaf is the dinner combination you never knew you needed
Prep time: 35 min
Cook time: 85 min
Total time: 120 min
Yield: 8
Ingredients: 3 Tbsp extra virgin olive oil; 2 onions, diced; 2 carrots, diced; 2 celery sticks, diced; 6 cloves garlic, sliced; 1 Tbsp fennel seeds; 1 Tbsp ground cumin; 1 tsp ground nutmeg; 300g beef mince; 300g pork or veal mince; 1/2 bunch rosemary, finely chopped; 1/2 bunch thyme, finely chopped; 100g breadcrumbs, soaked in a splash of milk; 100g rolled oats; 50g almonds, skin on, roughly chopped; 50g pistachios, roughly chopped; 50g pine nuts, toasted; 2 large eggs, lightly beaten; Sea-salt flakes and freshly ground black pepper, to season; 250g buffalo mozzarella, torn or sliced; Mixed salad, to serve; Tomato sauce; 5 oxheart tomatoes; 6 cloves of garlic, skin on, smashed; 2 bay leaves; 1/2 bunch thyme; 1 bunch basil, stalks chopped, leaves reserved for garnish; 125ml olive oil; Splash white vinegar, to taste

Get ready to rethink everything you thought you knew about the humble meatloaf…because once you’ve tasted Colin’s, there’s no going back!

Colin’s meatloaf is made with rosemary, thyme, pine nuts, fennel and cumin. Served with tomato confit and melted mozzarella cheese, it’s like a meatloaf and parmigiana all rolled into one.

Ingredients

3 Tbsp extra virgin olive oil

2 onions, diced

2 carrots, diced

2 celery sticks, diced

6 cloves garlic, sliced

1 Tbsp fennel seeds

1 Tbsp ground cumin

1 tsp ground nutmeg

300g beef mince

300g pork or veal mince

1/2 bunch rosemary, finely chopped

1/2 bunch thyme, finely chopped

100g breadcrumbs, soaked in a splash of milk

100g rolled oats

50g almonds, skin on, roughly chopped

50g pistachios, roughly chopped

50g pine nuts, toasted

2 large eggs, lightly beaten

Sea-salt flakes and freshly ground black pepper, to season

250g buffalo mozzarella, torn or sliced

Mixed salad, to serve

Tomato sauce

5 oxheart tomatoes

6 cloves of garlic, skin on, smashed

2 bay leaves

1/2 bunch thyme

1 bunch basil, stalks chopped, leaves reserved for garnish

125ml olive oil

Splash white vinegar, to taste

Method

Step 1

Preheat oven to 200°C/180°C fan-forced. Use baking paper to line a large loaf tin (14–16 cup capacity, about 14cm x 29cm, 6.5cm deep).

Step 2

Heat 2 tablespoons oil in a large frying pan on medium heat. Add vegetables and spices. Cook, stirring, for 5 minutes or until tender but not coloured. Transfer to a bowl. Let cool.

Step 3

Add remaining ingredients, except mozzarella, mixing well. Season. Fill tin with mixture, pressing in firmly. Season, drizzle with 1 tablespoon oil.

Step 4

Place loaf tin in a water bath (see Cook’s Tip). Cook in oven, uncovered, for 40 minutes or until done. Remove from oven and let cool to room temperature, then refrigerate.

Step 5

To make tomato sauce, place tomatoes close together in a roasting pan. Add garlic and herbs. Drizzle with oil. Cook uncovered for 1 hour or until tomatoes are very soft. Transfer tomatoes to a large bowl. Discard garlic skins and add the garlic flesh . Use a whisk to mash the tomatoes and garlic. Season with salt and add vinegar.

Step 6

Preheat oven to 200°C/180°C fan-forced. Remove meatloaf from tin and cut into 8 slices. Place in a single layer in a roasting pan. Spoon over tomato sauce. Top with mozzarella. Cook 15–20 minutes, until meatloaf is hot and the cheese has melted. If using hot rather than cold meatloaf slices, less cooking time is needed. Serve with mixed salad and basil leaves.

parmigiana meatloaf with basil on top in black casserole dish

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

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