Meatloaf is one of my favourite dinners. It takes me back to being a kid on the farm when my Mum would make it. So yummy and comforting. This is my Mum’s old recipe that she’s been making for years, and now so have I!

The great thing about this recipe is it’s also super versatile, just use whatever veggies you have on hand. The other hack is to make mini meatloaves and freeze. Either make in muffin tins and top with bacon, or shape into a cylinder shape and wrap in bacon to cook, and then pop in the freezer and pull them out when needed.

Enjoy!

Meatloaf

Ingredients

500g beef mince
* or combine 250g lamb & 250g pork for different taste
1 onion – finely chopped
2 carrots – grated
1 Zucchini – grated
½ Red Capsicum – finely chopped
¾ cup breadcrumbs
2 Tbs BBQ Sauce
2 egg, lightly beaten
1 tsp garlic
Mixed herbs
Salt & Pepper to taste

Note: This meatloaf recipe is quite moist. To make firm / easy to slice meatloaf, add more breadcrumbs and remove 2nd egg.

Method

Preheat oven to 170°C. Line a 9cm x 19cm loaf pan with non-stick baking paper.
Use clean hands to combine mince, onion, carrot, zucchini, capsicum, breadcrumbs, herbs, egg, BBQ Sauce and garlic. Add salt & pepper to taste.
Press the mixture into the loaf pan and smooth the surface. Brush on a thin layer of BBQ sauce. Cover with foil. Bake for 30 minutes.
Remove the foil and bake for 30 minutes or until the juices run clear when pierced with a skewer. Drain off the liquid. Rest in the pan for 5 minutes before serving.