You can have dinner for eight wrapped up in advance with this tasty freeze-ahead meat loaf.
Ingredients
- Olive oil spray
- 16 thin slices prosciutto
- 2 (about 250g) zucchini, coarsely grated
- 750g lean beef mince
- 1 large carrot, peeled, coarsely grated
- 1 brown onion, coarsely grated
- 2 eggs, lightly whisked
- 45g (1/2 cup) dried (purchased) breadcrumbs
- 2 tablespoons chopped fresh continental parsley
- Mashed potato, to serve
- Tomato chutney, to serve
Method
- Step 1Preheat oven to 180°C. Spray a 6cm-deep, 11 x 21cm (base measurement) loaf pan with olive oil spray to lightly grease. Line the base and 2 long sides with the prosciutto slices, overlapping slightly, allowing the sides to overhang.
- Step 2Place the zucchini in a colander. Use your hands to squeeze out any excess moisture.
- Step 3Place the zucchini, mince, carrot, onion, egg, breadcrumbs and parsley in a large bowl. Season with salt and pepper. Mix until well combined.
- Step 4Press the mince mixture into the prepared pan. Fold the prosciutto slices over the mince mixture to enclose. Bake in oven for 40-50 minutes or until the juices run clear when a skewer is inserted into the centre. (To freeze, see note)
- Step 5Place a wire rack on a baking tray. Turn the meat loaf onto the wire rack. Set aside to drain any juices from the meat loaf. Cut the meat loaf into thick slices. Serve with mashed potato and tomato chutney.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1223 kj
Energy
14g
Fat Total
6g
Saturated Fat
1g
Fibre
34g
Protein
137mg
Cholesterol
1225.26mg
Sodium
2g
Carbs (sugar)
5g
Carbs (total)
Notes
To Freeze: Make the meat loaf to the end of step 4. Turn the meat loaf onto a wire rack for 1 hour to cool. Wrap in plastic wrap and place in the fridge for 3-4 hours to chill. Wrap in foil. Label, date and freeze for up to three months.
To Thaw: Place the meat loaf on a plate in the fridge for 24 hours or until thawed completely.
To reheat: Preheat oven to 180C. Unwrap the meat loaf and place on a baking tray lined with non-stick baking paper. Cover with foil. Bake in oven for 40-50 minutes or until heated through. avoid freezer burn, wrap the meat loaf in plastic wrap and foil before freezing.
- Author: Alison Roberts
- Image credit: Ben Dearnley
- Publication: Australian Good Taste