Did you grow up eating meatloaf? Mum used to make it with sausage mince, which is apparently how Nana used to make it too. It was very yummy! (but, not very healthy...). This week, I set out to make a healthy meatloaf for dinner, with lots of hidden vegies. It was well-received by my family (even Franky, who was a bit dubious about meatloaf).
500g lean beef mince (eg heart smart mince)
500g lean pork mince
4 cloves garlic, finely chopped
2 medium onions, finely chopped
1 packet french onion soup mix
2 carrots, grated
2 zucchini, grated
2 cups fresh wholemeal breadcrumbs (whizz up stale bread with the food processor)
Preheat oven to 180˚C. Grease and line a loaf tin. Mix everything together in a large mixing bowl. Empty into the loaf tin and press down to smooth out the top.
Cook for 1 hour 15 minutes. Test to make sure it is cooked through by inserting a metal skewer into the centre for 3 seconds. Pull the skewer out and check to see if it is hot. If the skewer is hot, the meat it cooked through. If not, cook for longer.
Leave the meatloaf resting in the tin to cool a bit before slicing (this will stop the meatloaf from crumbling when you cut). A serrated knife makes cutting easier. Serve with steamed vegies and/or salad.
The meatloaf recipes, from which I drew inspiration:
* Vegie Smugglers: individual meat loaves
* Taste: healthy meatloaf
* Fab Food: Retro Classics (2002), p108