Mediterranean-style meatloaf

Method

• Step 1
  Preheat oven to 180°C or 160°C fan forced. Spray a 7cm deep, 10 x 21cm (base measurement) loaf tin with olive oil.
• Step 2
  Heat oil in a large non-stick frying pan over a medium heat. Add onion, carrot, zucchini and pancetta, cook stirring occasionally for 5-6 minutes or until softened. Add garlic, cook for 1 minute more. Remove and set aside to cool.
• Step 3
  Place the onion mixture, mince, All-Bran Original, pine nuts, tomatoes, herbs, mustard and egg in a large mixing bowl. Season with salt and pepper. Using clean hands, mix ingredients until well combined.
• Step 4
  Spoon mixture into prepared tin, smooth surface with the back of a spoon. Sprinkle top with extra pine nuts.
• Step 5
  Cover with foil, bake for 15 minutes. Remove foil and return to oven for a further 20 minutes or until firm to touch and juices run clear when tested with a skewer. Remove and set aside for 10 minutes, before removing from tin and cutting into thick slices.
• Step 6
  Serve topped with 1 tablespoon All-Bran Original, combined with extra chopped parsley or basil leaves.