Beef and Vermicelli Loaf Recipe
Layers of tender beef mince, vermicelli noodles, and a creamy cheese sauce baked to golden perfection — this Beef and Vermicelli Loaf is a hearty, family-friendly meal that’s as comforting as it is satisfying.
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Ingredients
Filling
1 tbsp Margarine
1 Onion (Chopped)
500 g Beef Mince
400 g Tomato Pasta Sauce
1 tbsp Tomato Paste
125 g Vermicelli
Topping
4 tbsp Margarine
1/4 cup Flour
1 1/4 cup Milk
1 cup Cheese (cheddar & grated)
Salt & Pepper to Taste
Instructions
- Filling: Preheat your oven to 180°C. Heat 1 tbsp margarine in a saucepan. Fry 1 chopped onion until soft. Add 500 g beef mince, breaking up any lumps, and cook for about 4 minutes or until browned. Stir in 1 tbsp tomato paste, 400 g tomato pasta sauce, and salt and pepper to taste.
- Topping: Melt 4 tbsp margarine in a saucepan over low heat. Add 1/4 cup flour and cook for 1 minute. Gradually whisk in 1 1/4 cups milk. Stir constantly until the sauce boils and thickens. Reduce heat and simmer for 2 minutes. Season with salt and pepper to taste.
- Layering the Dish: Spread half of 125 g cooked vermicelli in the bottom of a glass loaf dish. Top with half the mince mixture. Repeat with the remaining vermicelli and mince. Pour the white sauce evenly over the top. Sprinkle with 1 cup grated cheddar cheese.
- Bake for 30 minutes, or until the top is golden and bubbling.
Hints & Tips
- Cook vermicelli just until al dente – This prevents the noodles from becoming mushy during baking.
- Try different cheeses – A mix of mozzarella and cheddar gives a gooey, melty topping with great flavour.
- Add vegetables – Sliced mushrooms, peas, or spinach can be added to the mince for extra nutrition.
- Make ahead – Assemble the loaf earlier in the day, refrigerate, and bake when ready to serve.
- Let it rest – Allow the loaf to cool slightly before slicing to help it hold its shape.
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