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Pork and veal meatloaf with crunchy parmesan topping
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Vegetable-packed meatloaf: family-friendly, hearty, budget-friendly.
Ingredients:
  • 4 slices white bread
  • 45.50 gm olive oil
  • 4 green onions, thinly sliced
  • 750g pork and veal mince
  • 20.00 ml green tomato chutney
  • 82.50 ml pitted kalamata olives, thinly sliced
  • 82.50 ml chopped fresh flat-leaf parsley leaves
  • 62.50 ml finely grated parmesan
  • baby rocket, to serve
Instructions:
  • Preheat your oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan and line it with baking paper, making sure to extend the paper 4cm from the edge of the pan on the long sides.
  • Add the bread to a food processor and pulse for 5 seconds until you have coarse crumbs. Set aside 2 cups of the breadcrumbs in a medium bowl.
  • Pulse the remaining breadcrumbs until they form fine crumbs. Place 3/4 cup of the fine breadcrumbs in a large bowl and set aside. Combine any extra fine breadcrumbs with the coarse breadcrumbs.
  • In a small frying pan over medium heat, heat 2 teaspoons of oil until shimmering. Add the onion and garlic, stirring frequently, and cook for 2 to 3 minutes until the onion has softened.
  • Combine the onion mixture, minced meat, egg, chutney, olives, and half of the parsley with fine breadcrumbs. Season with salt and pepper, then thoroughly mix until well combined. Press the mixture into the prepared pan, smoothing the surface.
  • Mix parmesan, remaining oil, and parsley into the coarse breadcrumb mixture. Season with salt and pepper, then spread evenly over the mince mixture, pressing gently to secure.
  • Bake for 50 minutes or until beautifully golden and fully cooked. Reserve 2 servings (see note). Enjoy with a side of fresh rocket.

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