Ev­ery­thing meat­loaf

serves 4| prep 20 mins (+ 5 mins rest­ing time) | cook­ing 50 mins

taste.com.au - - COOK IT NOW! -

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.


3 tsp pine nuts = 50 Cals 1 slice sour­dough = 100 Cals 100g av­o­cado = 150 Cals 1 cup cooked mac­a­roni = 200 Cals

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