Make and freeze this great weekday meal idea. Allow meatloaf to cool completely then cut into slices and wrap individual portions in a layer of plastic wrap then a layer of foil. Alternately, instead of slices, wrap the whole meatloaf as above. Defrost in the fridge overnight then reheat.
1 small onion, finely diced
1/3 cup each finely diced red capsicum, zucchini and carrot
4 cloves garlic, crushed
1kg pork and beef mince
1¼ cups panko breadcrumbs
2 eggs, lightly beaten
1/3 cup each chopped parsley and tomato ketchup
1 tablespoon balsamic vinegar
Barbecue Glaze, to brush (see below)
Preheat oven 180C (160C fan forced). Grease a 14 x 24cm large loaf pan with cooking spray. Heat 1 tablespoon rice bran oil in a frying pan over medium heat. Add onion, capsicum, zucchini, carrot and garlic and cook for 5 min or until softened but not browned. Set aside and let cool.
Combine mince, breadcrumbs, egg, parsley, ketchup, vinegar and the cooled vegetables in a large bowl. Season with salt and pepper then press mixture into loaf pan. Pour over half of the Barbecue Glaze (see below).
Bake in the oven for 1hr. Remove from oven, drain off excess liquid then pour remaining Barbecue Glaze over the top of the meatloaf. Return to oven and bake for a further 10 min. Cut into slices to serve. Serve topped with finely sliced red onion and parsley sprigs. Accompany with steamed seasonal vegetables.
Combine ½ cup tomato ketchup or barbecue sauce and 2 tablespoons each of Worcestershire sauce and brown sugar in a bowl.