Classic meatloaf
Prep:
15 mins
Cook:
50 mins
One of the best ways to hide vegetables is in this meatloaf. Not only is it easy to make but it freezes beautifully.
Vegetable or olive oil cooking spray
2 slices wholemeal bread, for breadcrumbs
1 carrot, peeled, roughly chopped
1 courgette, roughly chopped
Handful of green beans, ends removed, halved
3 spring onions, roughly chopped
1 bag of fresh baby spinach, chopped
500g beef mince
2 tbsp tomato chutney
1 tsp soy sauce
1 egg
Black pepper
Preheat the oven to 180°C / 350°F / Gas mark 4.
Prepare a loaf tin by spraying it with the vegetable or olive oil cooking spray and set aside.
Use a food processor to mix the bread to make the breadcrumbs then set aside into a large bowl.
For this mixture, use the food processor for each vegetable separately.
Start with the carrots then, courgette, the beans, spinach and spring onions, adding each ingredient to the mixing bowl each time you have finished blitzing each vegetable.
Use your hands to combine the remaining ingredients.
Bake for 45-55 minutes or until browned on top and cooked through.
Serve with a salad on a warmer day and mash on cold day.
Preparation Time
15 minutes
Cooking Time
50 minutes
Main ingredients
Eggs, Beef, Vegetables
Recipe Type
Dinner, Easy, Family Dinners, Classics
Level of Difficulty
Easy
