Creamy Tomato Meatloaf Recipe

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.

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