£1 Wonders
By Jamie Oliver
Mega meatloaf
Rich tomato sauce, Cheddar cheese & fluffy mash
1 hr
Not Too Tricky
serves 6
About the recipe
With beautifully tender meat, oozy cheese and the most outrageous tomato sauce, this is the kind of food that makes me really happy. By elevating one of the cheapest cuts of meat with clever flavour hacks, this classic recipe works hard for you and your wallet. Plus, I’m cooking it entirely on the hob, so you don’t need to worry about turning on the oven. And with 2 of your 5-a-day per portion, it’s sure to become a firm family favourite.
Recipe From
Ingredients
500g minced pork
1 large egg
2 heaped teaspoons dried oregano
50g Cheddar cheese
100g stale bread
olive oil
3 carrots
1 onion
2 cloves of garlic
3 red chillies
2 x 400g tins of chopped tomatoes
1.5kg potatoes
Top Tip
EASY SWAPS
Swap in 300g of minced pork and ½ x 400g tin of black beans to make your meat go further.
Flex this recipe to suit you – feel free to swap the mashed potato for couscous or spaghetti.
Method
- Put the pork, egg and 1 heaped teaspoon of oregano into a bowl. Grate in half the Cheddar, then sprinkle the bread with water and add to the mix. Add a good pinch of sea salt and black pepper, use your hands to scrunch it all together well, then shape into a loaf (roughly 20cm long).
- Place a large shallow casserole pan on a medium-high heat with 1 tablespoon of olive oil and the meatloaf, turning until brown on all sides.
- Meanwhile, trim and slice the carrots at an angle into rough 1cm-thick chunks, adding to the pan as you go. Peel, roughly chop and add the onion and garlic. Halve the chillies lengthways and deseed, then add them to the party, along with the chopped tomatoes and remaining oregano. Season to perfection, cover, turn down the heat to low and simmer for 20 minutes, or until the meatloaf is cooked through.
- Meanwhile, chop the potatoes into 2.5cm chunks and place in a large pan, then just cover with water, place a lid on top and cook for 10 minutes, or until cooked through. Drain, then mash well, stir in 2 tablespoons of oil and season to perfection.
- Once the time’s up on the meatloaf, remove the lid, grate over the remaining Cheddar, arrange the chilli halves on top, then cover again and cook for another 2 minutes, or until the cheese has melted.
- Remove the meatloaf to a board and slice up, mashing the chillies into the sauce for added heat, if you like. Divide the mash between warm plates, spoon over the sauce, and serve with a slice of meatloaf and an extra grating of Cheddar, if you like.
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