Glazed Meatloaf with Vegetables
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.
Ingredients
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)
Method
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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.
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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).
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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.
BARBECUE GLAZE
Combine ½ cup tomato ketchup or barbecue sauce and 2 tablespoons each of Worcestershire sauce and brown sugar in a bowl.
