Quick, easy take on meat­loaf

Pilbara News - - Pilbara Lifestyle - Recipes sup­plied by Fresh Fi­nesse www.freshf.com.au

Mushroom Meat­loaf with Quinoa

Prepa­ra­tion: 20 min­utes

Cook­ing: 1hour

Serves: 6


3 tbs olive oil

400g but­ton mush­rooms, thinly sliced

700g beef mince

250g packet mi­crowave rice and quinoa

4 spring onions, finely chopped

1 medium car­rot, peeled, grated

1 medium zuc­chini, grated

100g (½ cup) roasted or char-grilled cap­sicum,

1⁄2 cup finely grated parme­san

1 tbs fresh thyme leaves

250g cherry truss toma­toes

Method Pre­heat oven to 180C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan. Heat 2 ta­ble­spoons of oil in a large non-stick fry­ing pan over high heat. Add mush­rooms. Cook, stir­ring oc­ca­sion­ally, for about 4 min­utes, or un­til mush­rooms are soft­ened. Trans­fer to a large bowl. Set aside to cool. Drain off any liq­uid. Set aside ½ cup of mush­rooms to top the meat­loaf. Add mince, pre­cooked rice and quinoa, green onions, car­rot, zuc­chini, cap­sicum and half the parme­san and half the thyme to mush­rooms in the pan. Mix with clean hands un­til well com­bined. Press mix­ture into pre­pared pan. Smooth sur­face. Sprin­kle over re­served mush­rooms and re­main­ing thyme, gen­tly press­ing them into the meat­loaf. Bake for about 40-45 min­utes, or un­til cooked when tested with a skewer. Stand for 15 min­utes. Mean­while, in­crease oven to 220C fan-forced. Place toma­toes onto a greased bak­ing tray. Driz­zle with re­main­ing oil. Sea­son. Roast for about 5 min­utes, or un­til skins start to split. Turn meat­loaf onto a tray, then turn upright. Sprin­kle over re­main­ing parme­san, slice and serve with roasted toma­toes. Tip: Af­ter grat­ing the veg­eta­bles, place in a clean tea-towel and squeeze out ex­cess mois­ture. See more recipe ideas at: http://www.powerof­mush­rooms.com.au.

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