Meatloaf with Chunky Tomato Compote and Buttered Baby Potatoes

Meatloaf with Chunky Tomato Compote and Buttered Baby Potatoes Meatloaf with Chunky Tomato Compote and Buttered Baby Potatoes
Meat Loaf is a great favourite of mine and this particular combination is lovely as the chunky tomato compote acts as an unusual accompaniment.
4 people 50 minutes 20 minutes


  • 2 - Bacon Rashers From the Butcher Counter
  • 1 - SuperValu Onion diced
  • 550 g SuperValu Quality Irish Round Steak Mince

Buttered Baby Potatoes

  • 16 - SuperValu Baby Potatoes

Chunky Tomato Compote

  • 1 - Green Pepper diced
  • 6 - Mushrooms quartered
  • 400 g SuperValu Chopped Tomatoes
  • 1 - SuperValu Onion diced roughly

From the Store Cupboard

  • 1 - Fresh Egg
  • 25 g SuperValu Butter
  • 1 tsp SuperValu Dried Mixed Herbs
  • 75 g SuperValu Fresh Breadcrumbs
  • 0 - SuperValu Olive Oil
  • 2 tsp SuperValu Sugar
  • 0 - SuperValu Whole Black Peppercorns
  • 1 tbsp Tomato Ketchup


  1. Preheat the oven to 180°C/350°F/Gas Mark 4
  2. Combine together the minced beef, dried mixed herbs, onion, garlic and egg in a large bowl and mix well
  3. Add in the tomato ketchup and mix well
  4. Mould the mixture into a cylindrical shape
  5. Place a piece of tin foil on the work surface, place a piece of baking parchment on top of that and transfer the meat loaf to the middle of the parchment paper
  6. Lay two rashers across the top of the meatloaf to prevent it (the meatloaf) from getting too crisp
  7. Then wrap tightly with the parchment and tin foil and place the parcel onto a flat baking tray Pop the meatloaf into the preheated oven for 30 minutes
  8. After 30 mins, carefully peel back the parchment paper and tin foil, and return to the oven for a further 15-20 minutes

Chunky Tomato Compote

  1. Meanwhile heat a medium sized saucepan with a little oil
  2. Add in the onion, mushrooms and green pepper and sauté gently until softened
  3. Sprinkle in the sugar and allow this to soften
  4. Add in the chopped tomatoes and allow this to bubble up
  5. Cook gently for 10-12 minutes. Season lightly
  6. This compote can be served either hot or cold

Buttered Baby Potatoes

  1. Place the baby potatoes into a pot of water and allow to come to the boil
  2. Reduce the heat and simmer for approximately 15 minutes or until the potatoes are tender
  3. Strain off the water, return the potatoes to the saucepan, add the butter and salt and pepper and allow to steam for a further 3-4 minutes
  4. Shake the pan lightly to ensure the potatoes are fully coated
  5. Serve with buttered baby potatoes and chunky tomato compote
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