This hearty meatloaf will warm you up on a cold night and also makes for a delicious lunch box item.
Ingredients
- 3 slices white bread, crusts removed, torn
- 1/3 cup milk
- 750g beef mince
- 2 teaspoons dried oregano
- 1 brown onion, grated
- 2 garlic cloves, crushed
- 1 cup frozen vegetables (carrot, pea and corn mix)
- 1 egg, lightly beaten
- 1/3 cup barbecue sauce
- 1/3 cup tomato sauce
- 1/2 cup grated tasty cheese
- 1/2 cup fresh white breadcrumbs
- Mashed potatoes, to serve
- Gravy, to serve
- Steamed green beans, to serve
Method
- Step 1Preheat oven to 200°C/180°C fan-forced. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 4cm overhang at long ends.
- Step 2Place bread and milk in a bowl. Stand for 10 minutes. Add beef, oregano, onion, garlic, vegetable mix, egg and sauces to bread mixture. Using hands, mix to combine. Press into prepared pan. Combine cheese and breadcrumbs in a bowl. Top mince mixture with breadcrumb mixture.
- Step 3Bake for 50 to 55 minutes or until firm. Stand for 10 minutes. Slice. Serve with mashed potatoes, gravy and beans.
- Low carb
- Lower gi
Nutrition
2228 kj
Energy
24.2g
Fat Total
11g
Saturated Fat
6g
Fibre
37g
Protein
122mg
Cholesterol
788mg
Sodium
39.2g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Wrap loaf pan with plastic wrap at end of step 2. Freeze for up to 3 months. To cook: Defrost in fridge for 1 day. Preheat oven to 200°C/180°C fan-forced. Remove wrap. Follow baking directions in step 3.
- Author: Liz Macri
- Image credit: Steve Brown
- Publication: Super Food Ideas
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