- 800 g lean ground beef
- 1 medium onion, grated
- 4 garlic cloves, finely chopped
- 1 1/2 cups plain bread crumbs
- 1 cup chopped fresh parsley
- fresh basil
- 2 medium tomatoes, grated
- 2 eggs
- 1 teaspoon turmeric powder
- 1/4 teaspoon ground allspice
- 1/2 teaspoon curry powder
- 1/2 cup crushed tomatoes
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- sundried tomatoes
- fresh Mozzarella cheese, sliced
- 1/2 cup shredded Cheddar cheese
- oil
- salt and pepper to taste
Preheat oven to 400 F. Line an 11 x 15 inch baking sheet with parchment paper.
In a large bowl, use your hands to combine the ground beef, onion, garlic, bread crumbs, parsley, grated tomatoes, turmeric, allspice, curry powder, eggs, salt and pepper.
Place the beef mixture on the baking sheet. Spread out the mixture evenly.
Arrange the sun-dried tomatoes, basil leaves and mozzarella as much as you like on top.
Roll up jelly-roll fashion and place in a lightly greased 11 x 16-inch baking dish.
In a small bowl, whisk together the crushed tomato, ketchup, Worcestershire sauce, salt and pepper. Pour over the meatloaf.
Bake in the oven for about 1 hour. Then top the meatloaf with cheddar and roast until cheese is melted and golden.
Let rest for 8-10 minutes. Then gently remove by lifting with a spatula to a serving plate, and slice to serve.