Meat loaf

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

1. Peel and cut potatoes, boil then mash with milk and season with salt and pepper.  Set aside.
2. Pre heat oven to 180C (350F).
3. On med heat in a non-stick frypan, sprayed with cooking spray.  Sauté onion and capsicum for 5-7 mins until softened.  Set aside.
4. In a large bowl, mix all meat loaf ingredients until well combined.  Add onion and capsicum mix as well, mixing in.
5. Spray a non-stick loaf tin, lined with baking paper and place meat mixture into loaf patting down well.
6. 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.
7. Serve option to have a small amount of gravy if desired.