serves 4| prep 20 mins (+ 5 mins resting time) | cooking 50 mins
500g beef mince 1 egg 2 tbs tomato ketchup, plus 13 ⁄ cup, extra 12 ⁄ cup mashed potato 12 ⁄ carrot, peeled, grated 1 celery stalk, finely chopped 150g peeled pumpkin, grated 300g broccoli, cut into 1cm-thick slices 2 corncobs, thickly sliced 200g green beans, trimmed 30g butter Fresh thyme and oregano sprigs, to serve
1 Preheat oven to 200°C/180°C fan forced. Line the base and sides of a 7cm-deep, 10 x 22cm loaf pan with baking paper. 2 Put the mince, egg, ketchup, potato, carrot, celery and pumpkin in a large bowl. Season to taste. Mix until well combined. Press the mixture firmly into prepared pan. 3 Bake the meatloaf for 45-50 minutes, until golden on top and cooked when tested in the centre with a skewer. Set aside in the pan for 5 minutes to rest. 4 While the meatloaf rests, cook the broccoli, corn and beans in boiling water for 3 minutes or until just tender. Drain, then place in a heatproof bowl. Add butter, season to taste and toss to coat well. 5 Serve the sliced meatloaf with the extra ketchup and the vegetables. Scatter with thyme and oregano sprigs.
CALORIE BOOST PER SERVE
3 tsp pine nuts = 50 Cals 1 slice sourdough = 100 Cals 100g avocado = 150 Cals 1 cup cooked macaroni = 200 Cals