When I was at boarding school I swore I was never going to have meatloaf ever again. And then one night, many years later I was planning on making meatballs but didn't have the time or energy to roll into individual balls and so I decided a meatloaf was the only answer. Luckily it tasted a whole world better than my childhood memories!

enough for: 2
takes: 60 minutes
4 teaspoons ground coriander (1/2 for meat, half for sauce)
450g (1lb) lamb or beef mince (ground)
75g (3 oz) almond meal or soft bread crumbs
1 jar tomato passata or puree (3 cups)
4 tablespoons butter
green salad, to serve

1. Preheat your oven to 200C (400F). In a bowl or the base of a baking dish combine HALF the coriander with all the meat and almond meal or bread crumbs. Add a little salt. Using your hands form into a 'loaf' shape.

2. Place tomato passata / puree around the loaf. Add the remaining coriander to the sauce and top with the butter.

3. Bake for 45 minutes to 1 hour or until the meat is cooked through. Slice and serve the meat with the sauce and green salad on the side.

Variations

different spice - try baharat, ras el hanout or ground cumin instead.

vegetarian - these flavours are lovely with baked eggplant. Halve a large eggplant lengthwise. Place in a dish cut side up. Scatter over the spice and almond meal to make a crust and pop the tomato passata and butter around the sides.

carb-lovers / more substantial - serve on a bed of cooked couscous, quinoa or even cooked spaghetti.

more veg - soften an onion then mix in with the meat. Feel free to add chopped zucchini, carrots, red capsicum (bell peppers) or eggplant to the sauce. Serve with a green salad.

meatballs - form the meat mixture into golf ball sized shapes and cook in the sauce. Will take 30-45 mins.

dairy-free - replace butter with extra virgin olive oil.

short on time - instead of the meatloaf just brown the beef in a frying pan and add remaining ingredients and simmer for 5 minutes.

Waste Avoidance Strategy

ground coriander / almond meal or soft bread crumbs / passata or puree - keep them in the pantry.

lamb or beef mince (ground) - freeze it.

butter – will keep in the fridge for weeks.

Prepare Ahead

Yes!. Make as per recipe but keep the salad separately. Will keep for up to 2 weeks in the fridge. Freezes well. To serve, warm in the oven 200C (400F) for 15 minutes or so.

Problem Solving Guide

loaf falling apart – next time compact the loaf more firmly together with your hands. And make sure you don’t stir too early on in the cooking process.

bland – be generous with the seasoning. Next time use better quality meat.

sauce too acidic or sharp? – add a few tablespoons of olive oil or butter for extra richness.

loaf browning too much – cover with foil and cook until done.

Serving Suggestions

Needs a green salad or some tabouleh to serve.