Meatloaf with Chunky Tomato Compote and Buttered Baby Potatoes

by SuperValu

Meat Loaf is a great favourite of mine and this particular combination is lovely as the chunky tomato compote acts as an unusual accompaniment.

4 people 50 minutes 20 minutes

Ingredients

Preheat the oven to 180°C/350°F/Gas Mark 4
Combine together the minced beef, dried mixed herbs, onion, garlic and egg in a large bowl and mix well
Add in the tomato ketchup and mix well
Mould the mixture into a cylindrical shape
Place a piece of tin foil on the work surface, place a piece of baking parchment on top of that and transfer the meat loaf to the middle of the parchment paper
Lay two rashers across the top of the meatloaf to prevent it (the meatloaf) from getting too crisp
Then wrap tightly with the parchment and tin foil and place the parcel onto a flat baking tray Pop the meatloaf into the preheated oven for 30 minutes
After 30 mins, carefully peel back the parchment paper and tin foil, and return to the oven for a further 15-20 minutes

Place the baby potatoes into a pot of water and allow to come to the boil
Reduce the heat and simmer for approximately 15 minutes or until the potatoes are tender
Strain off the water, return the potatoes to the saucepan, add the butter and salt and pepper and allow to steam for a further 3-4 minutes
Shake the pan lightly to ensure the potatoes are fully coated
Serve with buttered baby potatoes and chunky tomato compote