small amount of organic butter to grease loaf tin
750g extra lean minced beef
250g tinned chopped tomatoes
1 large white onion, diced small
1 handful fresh parsley, chopped finely
2 tsps dried oregano
2 large eggs, beaten
3 cloves garlic, chopped finely
1 tsp chilli flakes
1/2 tsp organic sea salt
1 tbsp olive oil plus a drizzle extra
Salt and pepper to season
Preheat oven to 150˚C.
Grease a loaf tin with butter.
In a large bowl, mash up the mince, using a masher or your hands. Add all the other ingredients and mix until thoroughly combined.
Cook in the oven for 1 hour.
Drain away any excess juice, then allow to rest for 5-10 minutes before slicing.
The meatloaf can be stored in the fridge for up to 4 days.