Herb Meatloaf with Tomato SauceFish & Prawn

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Flavourful and savoury, our Herb Meatloaf with homemade Tomato Sauce is a classic, comforting dinner, that can also be made ahead of time. Any leftovers are great for lunch the next day with a seasonal side salad.

1/3 cup Fogdog breadcrumbs (Premium Panko or Gluten Free)
2 tbsp olive
1 medium onion, finely chopped
2 cloves garlic, minced or finely chopped
1 tsp each fresh rosemary and thyme, lightly chopped (if using dried, 1/3 tsp of each)
1 medium carrot, grated
500g lamb, beef, pork or vegetarian mince
1 large egg, lightly beaten
½ cup sharp cheese of choice
Salt and freshly ground black pepper, to taste

1 400g tin diced tomatoes
1 onion, chopped
2 cloves garlic, chopped
1 cup chicken or vegetable stock
2 tbsp tomato paste
1 tsp each fresh rosemary, basil, oregano and thyme, lightly chopped (if using dried, 1/3 tsp of each)
Salt and freshly ground black pepper, to taste
2 tbsp oil
1-2 whole dried chillies, chopped (optional)


  1. In a large bowl, add all of the meatloaf ingredients and combine well. Roll into shape, cover and rest in the fridge for a couple of hours.
  2. To make the sauce, heat the oil in a saucepan over medium heat and add the onion.
  3. Cook the onion for 5-10 minutes until soft. Add the garlic and dried chillies and cook, stirring for another 2-3 minutes.
  4. Season with salt and pepper and add the tomato, paste, herbs and stock. Increase the heat and bring to a boil. 
  5. Reduce and simmer for 30 minutes, stirring occasionally. The sauce can be made ahead and stored, sealed in the fridge for a couple of days until needed.
  6. Take the meatloaf from the fridge and rest for 30 minutes to come to room temperature.
  7. Preheat oven to 170C. Place the loaf in a high sided oven dish and cook for 20-25 minutes. Remove from the oven and spoon out any fats and oils that have come out of the loaf.
  8. Cover with the sauce and cook in the oven for another 15-20 minutes. Remove and rest for 5 minutes before serving with your choice of sides.
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