Meatloaf (Albondigon) in Tomato Sauce


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  • 500 g Minced Beef
  • 2 Eggs
  • 100 g Grated Cheese
  • 5 Large Garlic Cloves (for the loaf)
  • 2 – 3 Garlic Cloves (for the sauce)
  • 1/4 Onion
  • 1/4 Green or Red Pepper
  • 1 large Tin Passata
  • 1 Tsp Tomato Puree
  • Chopped Parsley
  • Hot sauce
  • Breadcrumbs (handful)
  • Flour
  • 1/2 Glass Dry White Wine
  • 600 ml water

1. Mix all your ingredients together and shape into a bread loaf, roll your loaf in flour and sauté on all sides for a few minutes by frying lightly in a pan.

2. Remove when sealed and in a large casserole gently fry 3 large garlic cloves in olive oil, add a large tin of passata, a little wine, about a quarter of a pint of water, then season and bring to the boil.

3. Simmer for about 10 minutes before adding the meatloaf into the casserole with the tomato sauce.

4. Stir often so that the loaf does not stick to the bottom of the casserole. Simmer on low heat for about 20 minutes and turn the loaf around continuing to cook for another 15 or 20 minutes until done.

Recipe by Ana Maria Morro

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