Beef and Vegetable Meatloaf

Ingredients (serves 6)

• 3 slices white bread, crusts removed, torn
• 1/3 cup milk
• 750g beef mince
• 2 teaspoons dried oregano
• 1 brown onion, grated
• 2 garlic cloves, crushed
• 1 cup frozen carrot, pea and corn mix
• 1 egg, lightly beaten
• 1/3 cup barbecue sauce
• 1/3 cup tomato sauce
• 1/2 cup grated tasty cheese
• 1/2 cup fresh white breadcrumbs
• mashed potatoes, gravy and steamed green beans, to serve

Method

1. Preheat oven to 200°C/180°C fan-forced. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 4cm overhang at long ends.
2. Place bread and milk in a bowl. Stand for 10 minutes. Add beef, oregano, onion, garlic, vegetable mix, egg and sauces to bread mixture. Using hands, mix to combine. Press into prepared pan. Combine cheese and breadcrumbs in a bowl. Top mince mixture with breadcrumb mixture.
3. Bake for 50 to 55 minutes or until firm. Stand for 10 minutes. Slice. Serve with mashed potatoes, gravy and beans

Ingredients (serves 6)

• 10 (150g) slices prosciutto
• 750g extra-lean beef mince
• 2 cups fresh breadcrumbs
• 2 eggs, lightly beaten
• 1 large carrot, grated
• 2 medium zucchini, grated
• 300g can corn kernels, drained, rinsed
• 2 tablespoons chopped fresh flat-leaf parsley leaves
• salad leaves, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 11cm x 21cm (base) loaf pan. Line base and sides with prosciutto, allowing prosciutto to overhang on all sides.
2. Place mince, breadcrumbs, egg, carrot, zucchini, corn and parsley in a bowl. Season with salt and pepper. Mix to combine. Press mixture into prepared pan. Fold prosciutto over mince mixture.
3. Cover with foil. Bake for 20 minutes. Remove foil. Bake for 25 minutes or until browned and cooked through. Set aside for 15 minutes. Transfer meatloaf to wire rack on a baking tray to cool.