Meat­loaf

Australian Women’s Weekly NZ - - CONTENTS -

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

(tomato purée)

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.

Meat­loaf

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