Make this delicious meatloaf for a big Sunday meal, then use up the leftovers during the week.
- Preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Process onion, carrot and garlic in a food processor until chopped. Add zucchini. Pulse until finely chopped. Heat oil in a non-stick frying pan over high heat. Add vegie mixture and pancetta. Cook, stirring, for 8 minutes or until soft and golden. Cool.
- Meanwhile, whisk milk, egg and LSA in a bowl. Set aside for 10 minutes. Place beef, pork, quinoa, vegie mixture and milk mixture in a bowl. Add 1 tbs tomato sauce, 2 tsp Worcestershire, 2 tsp sriracha and 2 tsp mustard. Season. Mix with hands until combined. Don’t overwork. Place on prepared tray. Shape into a 13cm-wide log. Bake, basting with fat, for 35 minutes or until brown. Discard excess fat.
- Meanwhile, bring tomato, syrup, vinegar and remaining tomato sauce, Worcestershire, sriracha and mustard to the boil in a saucepan over medium heat. Simmer, stirring, for 12 minutes or until thickened. Spread over meatloaf. Bake for a further 25 minutes or until cooked through.
- For mash, place potato and broccoli stems in a saucepan. Cover with water. Bring to boil. Season with salt. Cook for 10 minutes. Add florets. Cook for 6-8 minutes or until tender. Drain. Return to pan. Add butter. Mash until smooth. Add milk. Season. Mash until smooth.
- Slice half to two-thirds of the meatloaf. Serve with mash and carrots. Reserve remaining meatloaf (about 800g) for other dinners (see related recipes).
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set