Mush­room meatloaf with quinoa

Pilbara News - - Lifestyle -

Prepa­ra­tion 20 min­utes Cook­ing 1 hour Serves 6 In­gre­di­ents

3 tbsp olive oil 400g but­ton mush­rooms, thinly sliced 700g beef mince 250g packet mi­crowave rice and quinoa (pre-cooked) 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 tbsp fresh thyme leaves 250g cherry truss toma­toes


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 on to 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.

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