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Creamy Tomato Meatloaf Recipe

Creamy Tomato Meatloaf
Creamy Tomato Meatloaf

This recipe for Creamy Tomato Meatloaf serves 6 people.

Time required: 1 hour and 10 minutes
(10 minutes to prepare, then cook for 60 minutes)

Ingredients you'll need:

  • 50 g tomato soup, sachet mix
  • 750 g mince beef
  • 1 onion, finely chopped
  • ⅔ cup of sour cream
  • 1 pinch of salt and pepper
  • 2 cloves of garlic, crushed
  • 1 tsp red chilli, chopped
  • 3 tsp ground paprika

How to make Creamy Tomato Meatloaf:

  1. Preheat oven to moderate 180°C. Brush 21x14x7cm loaf tin with melted butter or oil, line base and sides with paper.
  2. Place beef mince in a large bowl with remaining ingredients and mix until well combined.
  3. Press mixture firmly into prepared loaf tin. Bake fore 1 hour or until well browned and firm in the centre. Turn out of tin, serve sliced. Serve with salad, if desired.

Recipe Notes:

Storage time - Meatloaf may be served hot or cold. If serving hot, cook just before serving. If serving cold, meat loaf can be cooked up to 2 days before required. Store, covered, in refrigerator. Variation - This recipe can be made with pork and veal mince.

(Sourced from Quick Short Recipe Cookbook - Family Circle)

See other main course recipes.