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Crunchy-topped meat loaves
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Prep Time:
20 minutes
Cook Time:
65 minutes
Total Time:
85 minutes
Elevate meatloaf with a crispy parmesan crust.
Ingredients:
  • 1 onion, finely chopped
  • 1 stick celery, finely chopped
  • 1 red capsicum, deseeded, finely diced
  • 1 green capsicum, deseeded, finely diced
  • 1kg lean beef mince
  • 400g can chopped Italian tomatoes
  • 250.00 ml fresh white breadcrumbs
  • 46.80 gm wholegrain mustard
  • 2 eggs, lightly beaten
  • 82.50 ml flat-leaf parsley leaves, chopped
  • 40.00 gm butter
  • 625.00 ml fresh white breadcrumbs
  • 187.50 ml grated parmesan cheese
Instructions:
  • Preheat your oven to 180°C. Prepare two loaf pans by greasing and lining them with parchment paper, each measuring 6cm deep and 9cm x 19cm at the base.
  • - Heat oil in a frying pan until shimmering. Cook onion, celery, red capsicum, and green capsicum until soft, about 3 minutes. Transfer to a bowl to cool. Mix in mince and tomatoes. Season with salt and pepper. Add breadcrumbs, mustard, eggs, and parsley. Combine ingredients thoroughly, then spoon into loaf pans.
  • Prepare the topping: In a frying pan, combine butter and oil over high heat until sizzling. Add breadcrumbs and stir until they absorb all the moisture. Remove from heat and let it cool before mixing in Parmesan. Spread the mixture on top of the loaves.
  • Bake until topping is golden and meat loaves are firm to the touch, about 1 hour to 1 hour 15 minutes. Let it rest for 5 minutes, then slice and enjoy.

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