Lower GI – but not in flavour – this dish of veal and pork meatloaf is a one pot wonder.
Ingredients
- 4 slices soy and linseed bread, crusts removed
- 300g lean veal mince
- 250g lean pork mince
- 1 small zucchini, grated
- 1 small carrot, peeled, grated
- 3 green onions, thinly sliced
- 1/4 cup pine nuts, toasted
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 1/4 cup fresh basil leaves, shredded
- 1/4 cup 97% fat-free semi-dried tomatoes, finely chopped
- 1 egg yolk, lightly beaten
- 1/4 cup reduced-fat cottage cheese
- 200g green beans, 300g broccoli and
- 750g chat potatoes, steamed, to serve
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 10cm x 20cm (base) loaf pan. Line with baking paper, allowing 2cm overhang at long ends. Process bread until crumbs form.
- Step 2Combine mince, zucchini, carrot, onion, pine nuts, parsley, basil, tomato, egg, cheese and breadcrumbs in a bowl. Season with pepper. Press mixture into prepared pan.
- Step 3Bake for 50 minutes to 1 hour or until meatloaf is cooked through and firm to touch. Set aside for 10 minutes. Lift out onto a board. Slice. Serve with vegetables.
- Diabetes friendly
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
1664 kj
Energy
15.7g
Fat Total
3.1g
Saturated Fat
8.9g
Fibre
32.7g
Protein
85mg
Cholesterol
225mg
Sodium
27.6g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Kim Meredith
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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