1 kg minced beef (or a mixture of veal, lamb, pork mince)
175g crumbs from stale bread, coarsely ground
2tbs finely chopped parsley
50g freshly grated Parmesan cheese
salt and freshly ground black pepper
oil for frying.
For the tomato sauce:
1 onion, finely chopped
1 clove of garlic crushed
4tbs olive oil
1 bottles of tomato passata
1 tin of diced tomatoes
1/4 cup basil leaves
Mix the minced meat with the breadcrumbs, add the parsley, Parmesan, salt and pepper and mix thoroughly. Lightly beat the eggs and add them. Form it into an oval meat loaf. In a large LIDDED oven proof casserole dish/pan, heat the oil and fry the loaf until it is a crisp golden-brown all over. Set casserole aside.
In a separate pan, fry the onion in the oil. When softened add the garlic, then the tomatoes and tomato passata. Cook sauce over a medium flame for 10 minutes, stirring. Season with salt and pepper, add basil then pour the sauce on the meat loaf, and put the lid on the casserole. Bake in a hot oven (200C) for an hour. Carefully baste loaf from time to time. Remove lid after 30 minutes to allow the sauce to thicken. The loaf should cool for 10 minutes before it is sliced. Serve with mash and peas or cubed new potatoes fried with garlic and rosemary.