Is it Parmigiana or Meatloaf? Make this parmy with a taste twist using this recipe tonight

Get ready to rethink everything you thought you knew about the humble meatloaf because once you’ve tasted this one there’s no going back.

Better Homes and Gardens chef Colin Fassnidge shared this recipe for a meatloaf that’s tender, juicy and oozing with flavour, made with rosemary, thyme, pine nuts, fennel and cumin.

Served with tomato confit and melted mozzarella cheese, it’s like a meatloaf and parmigiana all rolled into one. You’ve got to try it.

Parmigiana Meatloaf

Prep Time: 35 minutes

Cook Time: 1 hour 25 minutes

Serves: 6 to 8

Ingredients

• 3 tablespoons extra virgin olive oil
• 2 onions, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 6 cloves garlic, sliced
• 1 tbsp fennel seeds
• 1 tbsp ground cumin
• 1 tsp ground nutmeg
• 300g beef mince
• 300g pork or veal mince
• ½ bunch rosemary, finely chopped
• ½ bunch thyme, finely chopped
• 100g breadcrumbs, soaked in a splash of milk
• 100g rolled oats
• 50g almonds, skin on
• 50g peeled pistachios
• 50g pine nuts, dry roasted
• 2 large eggs, lightly beaten
• Sea salt and cracked black pepper, to taste

Tomato Confit

• 5 oxheart tomatoes
• 6 cloves of garlic, smashed skin on
• 2 bay leaves
• ½ bunch thyme
• 1 bunch basil, stalks chopped (leaves reserved for garnish)
• 125ml olive oil
• Splash of vinegar, to taste

To assemble

• 250g buffalo mozzarella, torn or sliced

Method

1. Preheat oven to 180C (fan-forced). Line a large (14-16 cup) loaf tin with baking paper.
2. Heat two tablespoons oil in a large frying pan over a medium to low heat. Add vegetables and spices. Cook, stirring for about five minutes or until tender but not coloured. Transfer to a large bowl to cool.
3. Add remaining ingredients and using your hands mix well. Season with salt and pepper. Fill the tin with meat mixture, pressing down firmly to remove air pockets. Season with salt and pepper and drizzle with remaining oil.
4. Cook, uncovered in a water bath for 40 minutes to one hour or until cooked. Remove from the oven and cool to room temperature then refrigerate until cold.
5. Meanwhile, to make tomato sauce, place tomatoes in a tight-fitting roasting pan. Add garlic and herbs. Drizzle with oil. Cook uncovered for one hour, or until tomatoes are very soft. Remove to a large bowl. Discard garlic skin and add to tomatoes in bowl. Using a whisk, mash the tomatoes and garlic. Season with salt and add vinegar to taste.
6. Preheat oven to 180C (fan-forced). Remove loaf from tin. Slice meatloaf into six or eight even slices. Arrange in a single layer in a large roasting pan. Spoon over tomato sauce evenly. Top with mozzarella.
7. Cook for 15 to 20 minutes, or until meatloaf is hot and cheese has melted (if cooking from hot, less cooking time will be needed). Scatter with basil leaves.

Tip: To make a water bath, place meatloaf tin in a large roasting pan and fill to halfway with hot water

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