This is a meatloaf packed with Italian flavours. Delicious hot with mashed potato or cold in sandwiches served with chutney. Make ahead and have over the week!
¼ cup fresh parsley, chopped
2 tbsp currants, finely chopped
2 tbsp tomato sauce
½ tsp fresh rosemary, finely chopped
½ tsp salt
1 kg lean beef or lean pork mince
1 egg white
1 cup fresh breadcrumbs
¼ cup milk
- Preheat oven to 180°C. Line a shallow roasting dish with baking paper. Combine all ingredients and press mixture firmly into a loaf tin (about 25cm x 11cm) to shape then unmould on to prepared tray.
- Brush meatloaf liberally with tomato sauce. Bake until juices run clear when loaf is pricked and it feels bouncy when pressed, about 1 hour.