Italian-style meatloaf makes a tasty & easy weeknight meal. It tastes great the next day too.
Ingredients
- 1 tablespoon olive oil
- 2 brown onions, finely chopped
- 2 garlic cloves, crushed
- 1kg beef mince
- 3/4 cup (200g jar) sun-dried tomato pesto
- 2 1/2 cups fresh white breadcrumbs
- 1 lemon, rind finely grated
- 1 egg
- 1/2 cup shredded parmesan cheese
- 40g butter, melted
- dressed salad greens, to serve
Method
- Step 1Preheat oven to 200°C. Grease a 7cm deep, 10cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
- Step 2Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 4 minutes or until soft. Allow to cool.
- Step 3Combine mince, pesto, 1 cup breadcrumbs, lemon rind, egg and half the onion mixture in a large bowl. Season with salt and pepper. Mix well. Spoon into loaf pan.
- Step 4Combine remaining breadcrumbs, onion mixture, parmesan and butter in a bowl. Spoon over meatloaf. Bake for 30 minutes. Cover top loosely with foil to prevent over-browning. Cook for a further 20 to 25 minutes or until cooked through. Cool for 10 minutes in pan. Lift out onto a serving plate. Slice and serve with salad.
Nutrition
3548 kj
Energy
53g
Fat Total
21g
Saturated Fat
64g
Protein
1095.76mg
Sodium
11g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Dixie Elliott
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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