Beef Meatloaf

Ingredients

• 800 g ground beef
• 1 large onion finely chopped (best with a food processor)
• 1 large carrot finely chopped (best with a food processor)
• 2 Tbsp grated Parmesan
• 5 Tbsp breadcrumbs
• 2 Eggs
• olive oil
• 1.5 bunch parsley
• 1.5 bunch basil
• 1 Garlic clove
• Salt
• ground pepper (from the mill)
• 1 tsp freshly grated nutmeg
• 0.5 tsp cayenne pepper
• 2 white onions
• 5 ripe tomatoes
• 1 tbsp chopped basil
• 2 tsp sugar

Instructions

1. 1.

   Knead ground beef with onion, carrot, Parmesan, breadcrumbs and eggs. Let rest for 10 minutes. If the mixture is too firm, add 2–3 tbsp cold water to soften; if it’s too loose, add 1–2 tbsp breadcrumbs. Season with salt, pepper, nutmeg and cayenne pepper.

2. 2.

   Wash parsley and basil, shake dry, then finely chop in a food processor along with garlic. Mix in 2 tbsp olive oil and season with salt and pepper. Preheat oven to 180°C (356°F).

3. 3.

   Knead the meat mixture again and divide into three parts. Grease a 1‑liter loaf pan. Spread one‑third of the meat, flatten, brush with half of the herb filling, add another layer of meat, flatten, brush with herbs, then top with remaining meat. Drizzle 1–2 tbsp olive oil over the top and bake in the hot oven for about 60 minutes.

4. 4.

   Peel and dice onions. Wash tomatoes, blanch, peel, core, and cut into large pieces. Heat 1 tbsp olive oil and sauté onions until translucent. Add tomatoes, cover, and simmer on medium heat for about 15 minutes. If too much liquid evaporates, add 1–2 tbsp cold water. Season with sugar, salt and pepper.

5. 5.

   Brush the finished beef meatloaf with the tomato‑onion sauce and let cool to room temperature. Slice and serve on toasted bread or baguette slices as desired.