Healthy Meatloaf
Meatloaf has always been a big favourite growing up. I remember my sister whom I have 8 years difference with, used to make it for us. She had been inspired by a recipe card collection she used to have. I have taken the humble meatloaf and made a “healthier” version to be enjoyed be all and not on just special occasions. I hope you enjoy this version as much as we did. (Note: This recipe is a double batch. Freeze half and have it ready for another time!)
INGREDIENTS
- 1.5 kg lean beef mince
- 2 cups fresh breadcrumbs
- 3 eggs lightly beaten
- 3 carrots diced or grated
- 1 cup pumpkin, grated
- 2 onions, finely chopped
- 3 zucchini, grated
- 2 red capsicums, finely diced
- 1 tblsp YIAH VALENCIAN PAELLA
- 1 tblsp YIAH HERB AND GARLIC DIP MIX
- 1/2 tblsp YIAH LOUISIANNA CREOLE DIP MIX
- 3 tsp olive oil
Glaze:
- 1 1/2 cups Fountain Toamto Sauce (with NATVIA)
- 1 1/2 cups Fountain BBQ Sauce (with NATVIA)
- 2 tblsp Vegemite (or promite or MISO paste)
- 2 tblsp raw honey or 6 sticks NATVIA
METHOD
1. Pre-heat oven to 190 degrees celsius.
2. Combine all the glaze ingredients in a small pot and stir with a spoon until well combined with a spoon. Set aside.
3. In a pan on medium heat add oil and soften onions for 2 minutes. Add the carrots and capsicum and stir occasionally until softened. Add herbs and grated pumpkin and zucchini until well combined and reduced. This will take a few minutes. Set aside to cool.
4. When mixture has cooled down add it to a bowl. Add mince and lightly whisked eggs and breadcrumbs. Knead in all ingredients together for a few minutes until well combined.
5. In a large baking tray with high sides place “logs” of meatloaves roughly 15 cm wide and 20cm long (or smaller if you wish).
6. Add 3/4 of the glaze on the loaves and bake covered 20 minutes.
7. Uncover and spoon on half the remaining glaze and place in the oven for a further 20 minutes.
8. Spoon on the remaining glaze and cook for a further 15 minutes.
Enjoy:)
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