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Cheesy meatloaf with warm greens salad
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Whip up a delicious meal with plenty of leftovers for the whole family.
Ingredients:
  • 1kg beef mince
  • 4 green onions, thinly sliced
  • 1 large carrot, coarsely grated
  • 1 zucchini, coarsely grated
  • 50.00 gm almond meal
  • 85.80 gm tomato sauce
  • 2 tsp dried mixed herbs
  • 125g haloumi, cut into 5mm cubes
  • 45.20 gm barbecue sauce
  • 125.00 ml pizza cheese, grated
  • 50g butter, chopped
  • 1 tsp dried thyme
  • 4 slices sourdough bread, cut into 1cm cubes
  • 500g broccoli, trimmed, cut into florets
  • 2 celery stalks, thinly sliced diagonally
  • 1 bunch silverbeet, trimmed, leaves torn
  • 2 tsp lemon rind, finely grated
Instructions:
  • Combine all ingredients in a large bowl and season generously with salt and pepper. Reserve half of the mixture for another use (see notes) and cover the bowl with plastic wrap.
  • Preheat your oven to 180C/160C fan-forced. Grease a 9cm x 19cm loaf pan and line the base and two long sides with baking paper, making sure to extend the paper 2cm above the edges of the pan.
  • Mix together mince, half of the tomato sauce, mixed herbs, and haloumi in a large bowl. Press the mixture into the prepared pan evenly using the back of a spoon. In another bowl, combine barbecue sauce with the remaining tomato sauce. Spread this sauce mixture over the mince in the pan. Top with pizza cheese and place the pan on a baking tray.
  • Bake for 45 minutes until golden brown and fully cooked. Allow to rest in the pan for 5 minutes before transferring to a board.
  • Prepare a Warm Greens Salad by melting half of the butter in a large, deep frying pan over medium heat. Add thyme and bread, cook for 2 to 3 minutes until the bread is golden and crisp. Transfer the croutons to a heatproof bowl using a slotted spoon, then increase the heat to high.
  • In a pan, melt the rest of the butter. Add broccoli and 2 tablespoons of water. Cook for 3 minutes, stirring occasionally. Then add celery and silverbeet. Cover and cook for 2 more minutes until silverbeet is wilted and broccoli is tender. Transfer to a heatproof bowl, sprinkle with lemon zest, drizzle with lemon juice, top with croutons, and season with salt and pepper.
  • Accompany with thinly sliced meatloaf.

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