- 0:20 Prep
- 1:05 Cook
- 6 Servings
- Advanced
Liven up your meatloaf with this crunchy parmesan topping.
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 1 stick celery, finely chopped
- 1 red capsicum, deseeded, finely diced
- 1 green capsicum, deseeded, finely diced
- 1kg lean beef mince
- 400g can chopped Italian tomatoes
- 1 cup fresh white breadcrumbs
- 2 tablespoons wholegrain mustard
- 2 eggs, lightly beaten
- 1/3 cup flat-leaf parsley leaves, chopped
Topping
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 1/2 cups fresh white breadcrumbs
- 3/4 cup grated parmesan cheese
Method
- Step 1Preheat oven to 180°C. Grease and line two 6cm deep, 9cm x 19cm (base) loaf pans.
- Step 2Heat oil in a frying pan over medium-high heat. Add onion, celery, and red and green capsicum. Cook for 3 minutes or until soft. Transfer to a bowl. Set aside to cool. Add mince and tomatoes. Season with salt and pepper. Mix until well combined. Add breadcrumbs, mustard, eggs and parsley. Mix well. Spoon into loaf pans.
- Step 3Make topping: Heat butter and oil in a frying pan over high heat. When sizzling, add breadcrumbs. Stir until all moisture has been absorbed by breadcrumbs. Remove from heat. Allow to cool. Stir through parmesan. Spoon over loaves.
- Step 4Bake for 1 hour to 1 hour 15 minutes, or until topping is golden and meat loaves are firm to the touch. Allow to stand for 5 minutes before removing from pans. Slice and serve.
Notes
Tip: If you only want 1 meatloaf, halve the ingredients and bake for 1 hour.
- Author: Dixie Elliott
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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