Ingredients
1 tbsp butter
1 clove garlic
1 onion
chopped
1 carrot
peeled and grated
1 zucchini
grated
100g mushrooms
sliced (approx. 2 cups)
300g beef mince
200g pork mince
⅓ cup tomato sauce
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 egg
1 cup parmesan cheese
finely grated
1 cup fresh parsley
chopped
1 cup milk
1 cup breadcrumbs
salt and pepper
to taste
Allergy Advice
Contains Dairy
Contains Eggs
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 frying pan
- 1 large mixing bowl
- 1 loaf pan
- 1 baking sheet
Instructions
- Preheat oven to 180°C. Bring a frying pan to low-medium heat, and add the butter.
- Gently sauté the garlic and onion for 2 minutes, until translucent.
- Add the remaining vegetables and continue to sauté until soft, about 5 minutes. Remove from heat and set aside to cool completely.
- In a large mixing bowl, using your hands to mix together the cooled vegetables and the remaining ingredients until all mixed together thoroughly.
- Place the mixture into an ungreased loaf pan and bake for 45 minutes.
- After 45 minutes, remove loaf from oven, carefully drain out the juices and turn onto a baking sheet.
- Place back into the oven and cook for a further ten minutes until the outside is turning golden.
- Serve sliced meatloaf over mashed potatoes.
Notes
Tip
You don’t need to use a loaf pan for this; you could place the meat mixture onto a baking sheet or into a glass baking dish and form it into a loaf shape using your hands.
Variation
You don’t have to use the combination of beef and pork mince – if you prefer, all beef mince works just as well (I prefer it this way as the pork is a bit too sausage-y for my taste!).
