Meatloaf – Great for an evening meal, and left overs for lunch the following day.


  1. 1kg Mince
  2. 1 medium Brown Onion finely chopped
  3. 1 1/2 cups Fresh Breadcrumbs
  4. 1 Egg lightly beaten
  5. 2 Garlic cloves crushed
  6. 1 medium Zucchini grated
  7. 1 small Carrot grated
  8. 1 tab Worcestershire Sauce
  9. 2 tab Tomato Sauce
  10. 2 tabs Fresh flat leaf Parsley chopped
  11. 1/4 cup Barbecue Sauce
  12. Steamed Green Beans to serve


  1. Preheat oven to 180C/160C fan-forced. Grease a 6cm-deep, 11cm x 21cm loaf pan.          Combine mince, onion, breadcrumbs, egg, garlic, zucchini, carrot, worcestershire sauce, tomato paste and parsley in a large bowl. Season with salt and pepper. Press mixture into the prepared pan. Smooth surface.
  2. Bake for 1 hour to 1 hour 10 minutes, or until meatloaf is firm. Stand for 5 minutes. Drain away excess pan juices. Carefully turn meatloaf, top-side up, onto a baking tray lined with baking paper. Brush top and sides with barbecue sauce. Bake for 15 minutes or until sauce is caramelised. Stand for 5 minutes before slicing. Serve with beans and gravy (if using).

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