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.
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
- 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.
- 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.
- Drain any excess liquid from meatloaf. Turn out onto board. Slice and serve with mashed potato, steamed beans and chutney.
- Fresh Living – 18 July 2005
Fresh Living – 18 July 2005, Page 46
Recipe by Alison Roberts