Such a yummy version of an old school favourite and even better the day after.
1kg mince (use any kind of mince you prefer. I usually combine 500gm of lean beef with 500gm of pork or turkey to make it more figure friendly....you would never know the difference once cooked!) salt and pepper to taste 1/2 cup of fresh breadcrumbs (or packet is fine if you don't have the time or the food processor) 1 clove of garlic, crushed 1 small onion, finely chopped 2 eggs, beaten 1 Tbs chopped fresh parsley 4 Tbs grated parmesan cheese 1 ts dried oregano 1/4 cup water 2 Tbs olive oil 4 medium potatoes, cut into thick wedges 1 425gm can of diced or crushed tomatoes 1 onion, sliced into rings
Place mince in a large bowl, add salt, pepper, breadcrumbs, garlic, finely chopped onion (not rings), eggs, parsley, oregano, parmesan cheese and water. Mix well together with hands to give mince a fine grain. Pat into a loaf shape and refrigerate for 30 minutes.
Preheat oven to 220C (440F), place olive oil in baking dish and heat in the oven. Place meatloaf into hot dish and cook for 15 minutes. Reduce oven to 180C (350F). Arrange potatoes around meat loaf and sprinkle with salt and pepper. Pour tomatoes and juice over meat and potatoes, scatter onion rings over and bake for 1 hour. Serve with a tossed salad.