- 800 g baby potatoes
- 2 tbsp olive oil
- 10 g fresh rosemary, leaves picked, washed and roughly chopped
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 2 tsp smoked paprika
- 575 g lean beef steak mince
- 80 g fresh breadcrumbs
- 1 carrot, grated
- 1.5 tbsp Worcestershire sauce
- 1 large free-range egg, lightly beaten
- 350 g pot tomato and basil sauce
- 168 g cherry tomatoes
- 170 g Italian style salad
Preheat the oven to 180ºC, fan 160ºC, gas 4. Line the bottom of a 1-litre loaf tin with baking parchment.
Make deep cuts across the width of each potato, cutting about ¾ of the way down and 2-3mm apart. Place cut-side up in a baking tray. Drizzle with 1 tablespoon of the olive oil and scatter half the rosemary over the top.
For the meatloaf, heat the remaining olive oil in a large pan. Add the onion and garlic and cook gently for 5 minutes, until soft, adding the paprika for the last minute.
Take off the heat and stir in the mince, breadcrumbs, carrot, most of the remaining rosemary, the Worcester sauce and egg. Mix well, and season with freshly ground black pepper. Spoon the mixture into the lined loaf tin; smooth down the top.
Put the loaf tin on a baking tray and cook on the middle shelf of the oven, with the potatoes on the top shelf, for 35-40 minutes, until the potatoes are golden and crisp.
For the sauce, heat the tomato sauce with the cherry tomatoes in a small pan. Bring to the boil then simmer for 10-15 minutes.
Turn the meatloaf out onto a board. Turn the meatloaf back over, so that the crisp topping is uppermost. Top with the remaining rosemary, slice and serve with the potatoes, salad and tomato sauce.