Wonderful meatloaf is great for dinner and even better in a sandwich. High protein, made with beef mince and full of wonderful mushroom flavour enjoy for a light meal, picnics and more.
Ingredients
3 tbs olive oil
200g button mushrooms, thinly sliced
200g Swiss brown mushrooms, thinly sliced
700g regular beef mince
250g packet microwave rice and quinoa (pre-cooked)
4 green onions, finely chopped
1 medium carrot, peeled, grated
1 medium zucchini, grated
100g (1/2 cup) roasted or chargrilled capsicum, chopped
1/2 cup finely grated parmesan
1 tbs fresh thyme leaves
250g cherry truss tomatoes
Method
Preheat oven to 180°C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan
Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add mushrooms. Cook, stirring occasionally, for about 4 minutes, or until mushrooms are softened
Transfer to a large bowl. Set aside to cool. Drain off any liquid. Transfer 1/2 cup of the mushrooms to a bowl and set aside
Add mince, precooked rice and quinoa, green onions, carrot, zucchini, capsicum and half the parmesan and half the thyme to mushrooms in the pan. Season
Mix with clean hands until well combined. Press mixture into prepared pan. Smooth surface
Sprinkle over reserved mushrooms and remaining thyme, gently pressing them into the meatloaf. Bake for about 40-45 minutes, or until cooked when tested with a skewer
Stand for 15 minutes
Meanwhile, increase oven to 220°C fan-forced. Place tomatoes onto a greased baking tray. Drizzle with remaining oil. Season
Roast for about 5 minutes, or until skins start to split. Turn meatloaf onto a tray, then turn upright. Sprinkle over remaining parmesan, slice and serve with roasted tomatoes
Tips & Hints
After grating the vegetables, place in a clean tea-towel and squeeze out excess moisture
