
Meat loaf
CAL P/SERVE
435
kJ P/SERVE
1820
FAT P/SERVE
11.1g
SODIUM P/SERVE
524g
Like all good meatloaf recipes, this one tastes great as leftovers the next day.
Ingredients
Meat Loaf
- 1 large onion, diced
- 1 large carrot grated
- 2 celery stalks, grated
- ½ large red capsicum, diced
- 2 cloves garlic
- 1 egg
- 2 tbsp. Worcecshire sauce
- 1/3 cup bread crumbs
- 2 tbsp. tomato chutney or relish
- 500g Beef, mince
- 200g Pork, mince
- 2 tbsp. parsley, chopped
- Cracked Pepper
Topping
- ¼ cup tomato sauce
- ¼ cup smokey BBQ Sauce (we used HP Smokey Spicy)
- 1 tbsp Dijon mustard
Sides
- 4 large potatoes
- 4 cups frozen peas
- 2 tbsp low fat milk
- S&P
Method
- Peel and cut potatoes, boil then mash with milk and season with salt and pepper. Set aside.
- Pre heat oven to 180C (350F).
- On med heat in a non-stick frypan, sprayed with cooking spray. Sauté onion and capsicum for 5-7 mins until softened. Set aside.
- In a large bowl, mix all meat loaf ingredients until well combined. Add onion and capsicum mix as well, mixing in.
- Spray a non-stick loaf tin, lined with baking paper and place meat mixture into loaf patting down well.
- Cook for 45 mins. Meanwhile mix the 3 topping ingredients well in a small bowl then take out the meat loaf, spread the topping ontop and cook a further 15 mins. While this is cooking steam your frozen peas until softened.
- Serve option to have a small amount of gravy if desired.
Nutrition Table
Servings: 6
Serving size:477g
Average Serve | Average 100g | |
---|---|---|
Energy | 1820 kJ | 381 kJ |
435 Cal | 91 Cal | |
Protein | 38.4 g | 8.0 g |
Fat, total | 11.1 g | 2.3 g |
- Saturated | 4.4 g | 0.9 g |
Carbohydrate | 38.9 g | 8.2 g |
- Sugars | 14.9 g | 3.1 g |
Sodium | 524 mg | 110 mg |