SERVES 4 PREP 15 MINUTES COOK 1 HOUR 15 MINUTES
700g pork and veal mince 1 egg, lightly beaten 1 cup fresh breadcrumbs 1 brown onion, finely chopped 1 red capsicum, finely chopped ¹⁄³ cup finely chopped fresh basil leaves, plus extra leaves, to serve 400g can diced tomatoes 250g mini roma tomatoes, halved 1 garlic clove, crushed 750g chat potatoes, chopped 2 tablespoons extra virgin olive oil 1 tablespoon chopped fresh flat-leaf parsley leaves 2 tablespoons grated parmesan 200g green beans, steamed, to serve
1 Preheat oven to 200°C/180°C fan-forced. Grease a large roasting pan. 2 Combine mince, egg, breadcrumbs and half the onion, capsicum and basil in a bowl. Season. Transfer to prepared pan. Shape firmly into a 12cm x 22cm loaf. 3 Combine tomatoes, garlic and remaining onion, capsicum and basil in a bowl. Season with salt and pepper. Spoon over and around meatloaf. Bake for 1 hour 15 minutes or until meatloaf is cooked through. 4 Meanwhile, place potato in a saucepan. Cover with cold water. Bring to the boil. Boil for 10 to 15 minutes or until tender. Drain. Cool for 10 minutes. Toss with oil and parsley. 5 Slice meatloaf. Sprinkle with extra basil and parmesan. Serve with potato and beans. NUTRITION: (per serve) 2919kj; 24.9g fat; 7.3g sat fat; 53.4g protein; 58.5g carbs; 10.7g fibre; 154mg chol; 554mg sodium.