Pork and Vegetable Meatloaf

Pork and vegetable meatloaf

Photography by Sue Ferris (taste.com.au)

Great way to use leftover pork or just to have a change with pork and veal mince instead of beef.   Very low in fat and cholesterol.   Some dried or fresh chilli can be added to spice it up a bit and a finely chopped or grated apple instead of  capsicum compliments the pork.   Makes great healthy sandwiches for school lunches and is great hot or cold.

Preparation Time

12 minutes

Cooking Time

40 minutes

Ingredients (serves 6)

  • 750g pork and veal mince
  • 3/4 cup (65g) rolled oats
  • 1 carrot, coarsely grated
  • 1 zucchini, coarsely grated, excess liquid squeezed out
  • 1 brown onion, coarsely grated
  • 1 small red capsicum, finely chopped
  • 1/2 cup tomato sauce
  • 1 tbs Worcestershire sauce
  • 1 egg, lightly whisked
  • Salt & freshly ground pepper
  • Creamy mashed potato, steamed green beans and tomato chutney, to serve

Method

  1. Preheat oven to 180°C  (356 degrees Fahrenheit). Grease an 11 x 21cm x 6cm-deep loaf pan. Place mince, oats, carrot, zucchini, onion, capsicum, sauces, egg, salt and pepper in a large bowl.
  2. Use clean hands to mix until well combined. Place mince mixture into greased pan, press down and smooth surface. Bake for 45-50 minutes or until brown on top and cooked through. Set aside in pan for 10 minutes.
  3. Drain any excess liquid from meatloaf. Turn out onto board. Slice and serve with mashed potato, steamed beans and chutney.

Source

  • Fresh Living – 18 July 2005

Fresh Living – 18 July 2005, Page 46
Recipe by Alison Roberts

 

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2 thoughts on “Pork and Vegetable Meatloaf”

  1. Oats are healthy as well. Apparently they are good for lowering cholesterol as well as supposedly alleviating depression. Have you any ideas of Indian spices which could add to this recipe?

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