Ingredients

Method

For the tomato sauce:
• 1⁄2 cup olive oil
• 4 leeks, finely chopped
• 3 garlic cloves, finely chopped
• 2 bay leaves
• 2 rosemary sprigs, roughly chopped
• 1 x 800 g can Italian whole peeled tomatoes
• 140 g tomato paste
• 2 t Worcestershire sauce
• Sea salt and freshly ground black pepper, to taste
For the meatloaf:
• 2 T olive oil
• 1⁄2 onion, finely chopped
• 2 garlic cloves, finely chopped
• 4 sage sprigs
• 1 fennel bulb, cubed
• 2 pears, cubed
• Sea salt and freshly ground black pepper, to taste
• 2 free-range eggs
• 1 kg free-range chicken mince
• 30 g rolled oats

Method

Ingredients

Preheat the oven to 180°C.

To make the tomato sauce, heat the olive oil and fry the leeks until translucent and golden. Stir in the garlic, bay leaves and rosemary.

Add the remaining ingredients and simmer for 30 minutes. Season to taste.

To make the meatloaf, heat a pan over a medium heat. Fry the onion in the olive oil until golden. Add the garlic, sage, fennel and pears and sauté for a few minutes. Season and remove from the heat.

In a large bowl, combine the remaining meatloaf ingredients and add the fennel-and-pear mixture. Mix until combined.

Transfer the mixture into a deep baking tray and shape into a log. Pour over the sauce and bake for 1 hour.

Cook's tip: Keep a pack of chicken mince in your freezer and you’ve got the perfect start to a moreish meatloaf or meatballs, burgers, larb or tacos.

Discover more recipes featuring mince here.