Prep:  30 min
Cook:  55 mins
Serves:  6
Average: 4.7 (10 votes)
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.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Beef and Mushroom Meatloaf
  1. Preheat oven to 180°C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan
  2. 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
  3. 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
  4. 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
  5. Mix with clean hands until well combined. Press mixture into prepared pan. Smooth surface
  6. 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
  7. Stand for 15 minutes
  8. Meanwhile, increase oven to 220°C fan-forced. Place tomatoes onto a greased baking tray. Drizzle with remaining oil. Season
  9. 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
FacebookPintrestX (Twitter)Google ClassroomShare via Email