serves
8
prep
10 minutes
cook
1:15 hour
difficulty
Easy
serves
8
people
preparation
10
minutes
cooking
1:15
hour
difficulty
Easy
level
Stream free On Demand
Soul Plates
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
episode • The Cook Up with Adam Liaw • cooking • 25m
PG
Ingredients
- 1 cup panko breadcrumbs
- ½ cup milk
- 500 g beef mince
- 500 g pork mince
- 375 g ricotta
- 1 cup grated parmesan, plus extra to serve
- 1 brown onion, grated
- 4 garlic cloves, finely chopped
- ¼ cup finely chopped parsley
- ¼ cup finely chopped basil
- 1 tsp salt
- Black pepper, to season
- 2 eggs
- Olive oil, for drizzling
For the sugo
- 700 ml passata
- 50 g butter
- 1 brown onion, grated
- 2 garlic cloves, finely chopped
- ¼ cup torn basil leaves
- Salt and black pepper
Resting time: 30 minutes
Chilling time: overnight
Instructions
- Preheat the oven to 180˚C (fan-forced). In a large bowl, combine the breadcrumbs and milk and stir to combine. Add the beef and pork mince, ricotta, parmesan, onion, garlic, herbs, salt, a generous pinch of pepper and eggs to the bowl and mix well to combine.
- Pack the meatloaf filling into a non-stick 1.2 litre loaf tin, mounding it up over the top (there will be too much filling to fit into the tin). Place a piece of baking paper on top and cover with foil. Place the loaf tin in a baking tray to catch any leakage and bake the meatloaf for 75 minutes, or until it measures 65˚C internally. Remove from the oven and stand for at least 30 minutes, then refrigerate overnight if you can.
- To make the tomato sugo, combine the ingredients in a small saucepan and bring to a simmer. Simmer, covered for 15 minutes, then stand for a further 10 minutes. Heat a medium frying pan over medium heat. Slice the meatloaf into 2 cm slices. Add a drizzle of olive oil to the pan and fry the meatloaf slices for 1-2 minutes on each side, or until browned and crisp. Serve the meatloaf slices with the tomato sugo and sprinkle with extra parmesan.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Soul Plates
