Are your children pulling up their noses for veggies?
Then make This meatloaf! Packed full off nutritious veggies, so well disguised in between the succulent ground beef mince they won’t even notice it!
I love this meatloaf simply because it’s one of those “combine, pop it in the oven, forget about it” dishes and also because the left overs makes such a perfect lunch the next day.
Be creative with this recipe! there is absolutely no way you can mess this up. You can replace the carrots with spinach or Zucchini next time.
Just remember to set a timer when baking , this is so convenient you might just forget about it in the oven all together!
1 Large onion (finely chopped)
1/2 Punnet of mushrooms (finely chopped)
200 g Carrots ( peeled and finely diced)
1 glove of garlic (finely chopped)
10 ml Veggie spices (I’ve used the Ina Paarmans garlic and herb spices)
700 g Ground beef mince
(For a lower fat meatloaf you can use lean mince instead)
60 ml Oat bran
1 egg (beaten)
10 ml Salt
5 ml Paprika
Freshly ground black pepper
60 ml Good quality tomato sauce
5 ml Mixed herbs
30 ml water
5 ml brown sugar
Preheat your oven to 190 degrees Celsius.
Prepare your veggies by peeling and chopping and keep aside. You can also use a food processor if you are short on time but keep your veggies separate.
In a large saucepan, saute’ the onions and garlic in a little olive oil until soft and translucent. Add the veggie spices and the mushrooms and carrots and saute’ for another minute. Set aside to cool down.
In a large mixing bowl combine the beef mince, oat bran and 1 beaten egg. Season with the salt, paprika and a good helping of freshly ground black pepper.
Add your veggies to the mixture and mix thoroughly.
Place your meatloaf in ceramic or tin loaf pan (no need to grease, the fat from the meat will prevent the loaf from sticking to the pan)
press down firmly and even out the top to ensure your meatloaf doesn’t have any gaping holes in the middle when you cut it later.
combine the Tomato sauce, mixed herbs, water and sugar and spoon over the top of your meatloaf.
Cover with tin foil and bake in the oven for 1 hour.
Remove the tin foil and grill slightly for about 3 – 5 minutes on the highest setting of your oven.
Remove and set aside for at least 15 minutes before you attempt to remove it from your loaf tin.
Slice in slices and enjoy hot with some freshly steamed veggies.
When ever I make Tomato soup I always scoop out a little and freeze it for when I make meatloaf again.
Mix this with the tomato sauce instead of water for an even better tomato topping!
If you have time at hand you can also skin 2 large tomatoes and whiz it to liquid form in your food processor and use it in the place of the water.