This make-ahead meatloaf is perfect for entertaining!
Ingredients
- 10 (150g) slices prosciutto
- 750g extra-lean beef mince
- 2 cups fresh breadcrumbs
- 2 eggs, lightly beaten
- 1 large carrot, grated
- 2 medium zucchini, grated
- 300g can corn kernels, drained, rinsed
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- salad leaves, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 11cm x 21cm (base) loaf pan. Line base and sides with prosciutto, allowing prosciutto to overhang on all sides.
- Step 2Place mince, breadcrumbs, egg, carrot, zucchini, corn and parsley in a bowl. Season with salt and pepper. Mix to combine. Press mixture into prepared pan. Fold prosciutto over mince mixture.
- Step 3Cover with foil. Bake for 20 minutes. Remove foil. Bake for 25 minutes or until browned and cooked through. Set aside for 15 minutes. Transfer meatloaf to wire rack on a baking tray to cool.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1598 kj
Energy
15g
Fat Total
6g
Saturated Fat
3g
Fibre
39g
Protein
164mg
Cholesterol
995.79mg
Sodium
3g
Carbs (sugar)
20g
Carbs (total)
All nutrition values are per serve
Notes
To store: Store meatloaf in an airtight container or transfer to a plate and cover with plastic wrap. Refrigerate overnight. To serve: Stand meatloaf at room temperature for 10 minutes. Slice. Serve with salad leaves. Budget tip: Use regular beef mince and drain excess fat to save around $3 in total.
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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