SERVES 6 PREP AND COOK TIME 1 HOUR 30 MINUTES (+ STANDING TIME)
500g lean beef mince
2 cloves garlic, chopped finely
1 medium (170g) red onion, chopped finely
1 medium (120g) carrot, grated coarsely
1 medium (120g) zucchini, grated coarsely
2 tablespoons finely chopped curly parsley 2 eggs, beaten lightly
1 cup (100g) quick-cooking oats 2 tablespoons tomato sauce
1 tablespoon soy sauce
¼ cup (20g) finely grated parmesan cheese ½ cup (125ml) tomato passata
1 tablespoon sesame seeds
1 Preheat oven to 160°C (140°C fanforced). Lightly grease a 12cm x 22cm (inside top measurement) loaf pan; line base and sides with baking paper, extending paper 5cm over the sides.
2 Place all the ingredients, except the passata and seeds, into a large bowl; season with freshly ground black pepper. Combine well using your hands. Press mixture into the prepared pan. Using the edges of the baking paper, create a little bit of space between the sides of the pan and the Meatloaf. Spread the passata over the meatloaf.
3 Bake the Meatloaf for 40 minutes. Sprinkle with the seeds and bake for a further 40 minutes or until cooked through. If serving warm, stand for 10 minutes before lifting out and slicing.
4 Serve Meatloaf in thick slices with a green salad and chutney or tomato sauce, if desired.
Suitable to freeze. Not suitable to microwave.