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Mediterranean-style meatloaf
Mediterranean-style meatloaf
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate traditional meatloaf with our high-fiber twist.
Ingredients:
  • 9.20 gm olive oil
  • 1 onion, finely chopped
  • 1 carrot, peeled, grated
  • 1 small zucchini, trimmed, grated
  • 50g pancetta, trimmed, diced
  • 600g pork and veal mince
  • 75g All-Bran Original, plus 2 tbsp extra for sprinkling
  • 40.00 ml pine nuts, lightly toasted, plus 40.00 ml extra
  • 60g (1/4 cup) finely chopped sun dried tomatoes
  • 40.00 ml finely chopped flat leaf parsley or basil
  • 5.90 gm Dijon mustard
  • 1 egg
Instructions:
  • Preheat the oven to 180°C (160°C fan forced). Grease a 7cm deep, 10 x 21cm loaf tin with olive oil spray.
  • In a large non-stick frying pan over medium heat, sauté onion, carrot, zucchini, and pancetta in oil until softened, about 5-6 minutes. Add garlic and cook for an additional minute. Remove from heat and let cool.
  • Combine the onion mixture, mince, All-Bran Original, pine nuts, tomatoes, herbs, mustard, and egg in a large mixing bowl. Season with salt and pepper, then mix thoroughly using your hands until well combined.
  • Transfer the mixture into the prepared tin and use the back of a spoon to create a smooth surface. Sprinkle extra pine nuts on top.
  • Cover the dish with foil and bake for 15 minutes. Uncover and bake for an additional 20 minutes or until the top is firm and the juices run clear when poked with a skewer. Let it rest for 10 minutes, then slice into thick pieces after removing from the pan.
  • Garnish with 1 tablespoon All-Bran Original and freshly chopped parsley or basil leaves.

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