Curtis Stone Meatball Meatloaf Recipe with Passata

Meatloaf is the retro recipe people love to hate, but thanks to superstar chef Curtis Stone, it’s getting a makeover.

With a few inexpensive ingredients and even a few secret veggies, “meatball meatloaf” is sure to please the whole family.

Watch: Curtis Stone makes his modern meatloaf in the video above

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Curtis Stone Meatball Meatloaf with Passata

For: 6

Ingredients:

• 1½ cups French baguette, cubed (1 cm)
• ½ cup whole milk
• 2 packets of 500 g ground beef
• ½ cup finely chopped fresh parsley
• ½ cup coarsely grated onion (use large holes on the grater)
• 1 cup freshly grated parmesan cheese, plus more for serving
• ½ cup tomato paste
• 3 large eggs, beaten to combine
• 1 tablespoon finely grated garlic
• 2 teaspoons chopped fresh thyme
• 1 teaspoon paprika
• 6 zucchini, halved lengthwise
• 1 red onion, cut into thick rings or wedges
• 1 tablespoon olive oil
• 1 ½ cups tomato coulis, hot

Method:

1. Place the rack in the center of the oven and preheat the oven to 180 C/160 C in fan mode. Line a large rimmed baking sheet with aluminum foil (for easy cleanup). Place metal cooling rack on aluminum foil.
2. In a large bowl, combine bread cubes and milk. Soak 10 minutes, or until bread is very soft. Crush the bread with your hands.
3. Mix beef, parsley, onion, Parmesan, tomato paste, eggs, garlic, thyme, paprika and 1 tbsp salt into bread mixture. Shape meat mixture into 24 x 11 cm oval loaf; place on a wire rack on a baking sheet. Bake 30 mins.
4. Toss the zucchini and onions with the oil and season with salt and pepper. Arrange on a baking sheet. Bake for 30 minutes or until an instant-read thermometer inserted in the center of the meatloaf registers 65°C and the vegetables are tender-crisp and starting to caramelize. Leave to stand at room temperature for 10 min.
5. Remove the meatloaf from the grill, slice and serve with passata, more Parmesan and roasted vegetables.

Curtis Tip: I also like to serve this meatloaf as a “meatball” sandwich. Place hot meatloaf slices in toasted French buns and drizzle with marinara sauce. Top with mozzarella and Parmesan and grill until mozzarella is melted and gooey.

Meatloaf mix can be made up to 1 day ahead; cover and refrigerate.