Provençal-Style Meatloaf
over rice with roasted vegetables in tomato sauce
You might know meatloaf mostly as an American food, but this isn't really the case! It originates from what we now call Western Europe, namely around Germany and Scandinavia.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
⅓ piece
Onion
½ piece
Garlic
100 g
Pork mince
(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)
15 g
Panko breadcrumbs
(Contains: Tarwe)
¼ pack
Chopped tomatoes
½ sprig
Fresh rosemary
75 g
White long grain rice
½ sachet(s)
Sicilian-style herb mix
15 g
Sundried tomatoes
½ piece
Carrot
½ piece
Courgette
⅓ sachet(s)
Italian seasoning
Not included in your delivery
¼ tablespoon
[Plant-based] butter
½ tablespoon
Balsamic vinegar
1 tablespoon
Olive oil
30 milliliters
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Chop the onion and crush or mince the garlic. Finely chop the sundried tomatoes. In a bowl, combine the mince with the panko, milk, garlic, sundried tomatoes and Sicilian herbs, along with half of the onion. Season generously with salt and pepper, then knead well to combine.
Shape into a meatloaf. Heat a light drizzle of olive oil with the butter in a frying pan over medium-high heat. Sear the meatloaf for 4 - 6 minutes until evenly browned, then transfer to an oven dish. Bake in the oven for 20 - 30 minutes (see Tip).
Tip: the cooking time depends on your oven and how many people you're cooking for. Bake the meatloaf for 20 minutes, then cut it open and check how much further it needs to be cooked.
Boil plenty of salted water in a pot or saucepan for the rice. Cut the carrot and courgette into crescents, then transfer both to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper, then roast in the oven for 15 - 20 minutes. Meanwhile, boil the rice for 10 - 12 minutes, then drain and set aside.
Heat a light drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the rest of the onion for 2 minutes, then deglaze with the balsamic vinegar. Add the chopped tomatoes, Italian seasoning and fresh rosemary, then season to taste with salt and pepper. Mix well and lower the heat, then allow to simmer gently for 10 - 15 minutes.
When the roasted vegetables are done, transfer them to the tomato sauce and mix well to combine.
Did you know... tinned tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 200g of vegetables!
Slice the meatloaf and serve on plates. Drizzle with the cooking juices from the oven dish. Serve with the rice and vegetables alongside.
