- prep20 MIN
- cook60 MIN
- 100g prosciutto (or streaky bacon)
- 500g lean beef mince
- 1 ½ cups fresh multigrain breadcrumbs
- 1 brown onion, grated
- 150g (6 medium) mushrooms, finely chopped
- 2 garlic cloves, crushed
- ¼ cup chopped fresh herbs like oregano, parsley or basil
- 400g can cooked brown lentils, rinsed, well drained
- 2 tbsp BBQ sauce
- 2 tbspWorcestershire sauce
- 2 tbsp tomato sauce
- 1 egg
Crunchy Smashed Potatoes
- 750g baby red skin potatoes
- 2 tbs extra virgin olive oil
- Pinch iodised salt flakes
- Freshly ground black pepper
- ½ punnet cherry tomatoes, halved
- 1 Lebanese cucumber, chopped
- ½ cup frozen green peas, thawed in boiling water or in the microwave
- 50g feta cheese, crumbled
- Handful mint or parsley leaves
Honey and Mustard Dressing
- 3 tbs extra virgin olive oil
- 1 small lemon, juiced
- 1 tsp Dijon mustard
- 1 tsp honey
Serve with the crunchy potatoes and the salad.
Recipe by Dr. Joanna McMillan
The magic thing about meatloaf is that it's fabulous served hot from the oven with salad or veggies, homemade potato or sweet potato chips and a tomato relish. It’s also equally good over the next few days cold in sandwiches and wraps for lunchboxes, or served with a salad for lunch.
Meatloaf is budget friendly, using mince rather than more expensive cuts, making it a perfect family meal. If you have two loaf tins, double the recipe, make two and freeze one for another day.
- Preheat the oven to 180°C. Lightly grease 7cm deep, 9cm x 19cm (base) loaf tin.
- Use the prosciutto to line the base and side of the loaf tin. Combine all the meatloaf ingredients in a large bowl. Mix well. This is best done by hand (if you have kids they will love helping with this bit). Spoon into a loaf tin and press down with the back of a spoon. Fold the prosciutto over the meatloaf to cover the top. Bake for 50-55 minutes or until golden and cooked through.
- Meanwhile, put the potatoes in a saucepan, cover with cold water and bring to the boil. Boil 8-10 minutes until just tender when tested with a skewer. Drain and transfer to an oven tray. Use a potato masher to crush the potatoes slightly. Drizzle with the olive oil, season.
- After the meatloaf has been in the oven for 30 minutes, place potatoes in the oven above the meatloaf. Cook together for 20 minutes. Remove the meatloaf, cover and stand 10 minutes. Increase oven temperature to 230°C and roast potatoes further 8-10 minutes until golden and crunchy.
- Combine all the salad ingredients in a bowl. Put the dressing ingredients in a small jar and shake to combine. Just before serving drizzle over the salad (you won’t need all this dressing and any leftovers can be kept in the jar in the pantry for 4-5 days).
- Remove the meatloaf from the tin and cut into thick slices.
- We used a 6-cup capacity loaf tin. To measure your tin, pour 6 cups of water into it and the water should come right to the top.
- You can replace the prosciutto with thin streaky bacon or pancetta.
- The leftover dressing will keep well for 4-5 days for use in another meal.