Mushroom meatloaf with quinoa
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.