- 4 slices white bread
- 2 1/2 tablespoons olive oil
- 4 green onions, thinly sliced
- 2 garlic cloves, finely chopped
- 750g pork and veal mince
- 1 egg
- 1 tablespoon Rosella green tomato chutney
- 1/3 cup pitted kalamata olives, thinly sliced
- 1/3 cup chopped fresh flat-leaf parsley leaves
- 1/4 cup finely grated parmesan
- baby rocket, to serve
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan. Line with baking paper, extending paper 4cm from edge of pan on long sides.
- Step 2Place bread in a food processor. Process for 5 seconds or until coarse crumbs form. Transfer 2 cups breadcrumbs to a medium bowl. Set aside.
- Step 3Process remaining breadcrumbs until fine crumbs form. Place 3/4 cup fine breadcrumbs in a large bowl. Set aside. Add any remaining fine breadcrumbs to coarse breadcrumbs.
- Step 4Heat 2 teaspoons oil in a small frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 2 to 3 minutes or until onion has softened.
- Step 5Add onion mixture, mince, egg, chutney, olives and half the parsley to fine breadcrumbs. Season with salt and pepper. Mix until well combined. Press into prepared pan. Smooth surface.
- Step 6Add parmesan and remaining oil and parsley to coarse breadcrumb mixture. Season with salt and pepper. Mix until well combined. Spread evenly over mince mixture, pressing to secure.
- Step 7Bake for 50 minutes or until golden and cooked through. Set aside 2 portions (see note). Serve with rocket.
- High protein
- Low carb
- Low sugar
To freeze: Cool meatloaf completely. Wrap in plastic wrap, then foil. Freeze for up to 1 month. Thaw in fridge overnight. Next day’s lunch: For lunch, cool completely. Serve between 2 slices of crusty bread with salad leaves and extra green tomato chutney.
- Author: Gemma Luongo
- Image credit: Chris L Jones
- Publication: Super Food Ideas