Pumpkin-topped meatloaf

Cooking Meat Pumpkin-topped meatloaf

Serve up a delicious family favourite with this pumpkin-topped meatloaf.

Lables: Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180C. Grease an 11cm x 21cm (base measurement), 6cm-deep loaf pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.
  2. Combine onion, garlic, fennel, egg, pork mince, beef mince, breadcrumbs, tomato sauce and sun-dried tomato in a large bowl. Season. Press into the prepared pan. Bake for 30 mins.
  3. Combine pumpkin, flour, parsley and egg in a bowl. Season. Carefully place pumpkin mixture on top of meatloaf. Spray with oil. Bake for 40 mins or until cooked through. Stand in the pan for 10 mins. Lift out onto a serving plate. Slice and serve with mash potato.

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1 large brown onion, grated
3 garlic cloves, crushed
1 tbsp fennel seeds
1 Coles Brand Australian free range egg, lightly whisked
500g pork mince
500g Coles Australian 4 star beef mince
2/3 cup dried breadcrumbs
1/3 cup tomato sauce
1/2 cup chopped sun-dried tomatoes
1/4 cup chopped flat-leaf parsley
400g pumpkin, peeled, grated
1 tbsp plain flour
1 tbsp chopped flat-leaf parsley
1 Coles Brand Australian free range egg, lightly whisked, extra
Olive oil spray
Mashed potato, to serve

Adv

Autors
Preparation time
40
Cooking time
1:10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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