Pork and veal meatloaf with steamed vegetables
4
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A surprising ingredient gives this meatloaf that extra hit of flavour.
Ingredients
Olive oil
2 tsp
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, grated
Garlic
1 clove(s), crushed
Veal mince
250 g
Powdered chicken noodle soup
45 g, mix
Barbecue sauce
2 tbs
Egg(s)
1 medium, lightly beaten
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Tomato pasta sauce
125 g, (basil)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 9cm x 19cm (base measurement) loaf tin with oil.
2
Heat oil in a non-stick frying pan over medium heat. Add onion and carrot and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Transfer to a large bowl. Cool for 5 minutes.
3
Add mince, soup mix, sauce, egg and ¼ cup parsley to onion mixture. Season with salt and freshly ground black pepper. Mix until combined.
4
Spoon mince mixture into prepared tin, pressing down firmly. Cover with foil and bake for 25 minutes. Remove foil and turn meatloaf out onto a baking tray lined with baking paper. Bake for 10–15 minutes or until meatloaf is cooked through.
5
Thickly slice meatloaf. Serve topped with pasta sauce and sprinkled with remaining parsley.
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