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Pork and veal meatloaf with steamed vegetables

Pork and veal meatloaf with steamed vegetables

Total Time
1 hr 5 min
20 min
45 min
A surprising ingredient gives this meatloaf that extra hit of flavour.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


1 medium, grated


1 clove(s), crushed

Veal mince

250 g

Powdered chicken noodle soup

45 g, mix

Barbecue sauce

2 tbs


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)


  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.


SERVING SUGGESTION: Steamed zucchini, plus corn on the cob and mashed potato. Boil, steam or microwave 500g potatoes (chopped) until tender. Mash in a large bowl with ⅓ cup (80ml) skim milk.