Mediterranean meatloaf

 

Ingredients (serves 4)

• 1/2 cup brown rice
• 1 small red onion, grated
• 350g lean beef mince
• 1 carrot, peeled, grated
• 60g low-fat feta cheese, crumbled
• 2 tablespoons tomato sauce
• 1 tablespoon worcestershire sauce
• 1 egg, lightly beaten
• 2 tablespoons basil leaves, shredded
• 1 zucchini, thinly sliced
• 375g cherry tomatoes
• 1 garlic clove, crushed
• olive oil cooking spray

 

Method

1. Cook rice following absorption method on packet. Set aside to cool.
2. Preheat oven to 200°C. Grease base and sides of a 7cm-deep, 10cm x 18cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
3. Combine rice, onion, mince, carrot, feta, sauces, egg and basil in a bowl. Mix well. Press into prepared pan.
4. Place zucchini, tomatoes and garlic in a bowl. Spray with oil. Toss to combine. Spoon over meatloaf. Bake for 60 to 80 minutes or until meatloaf is firm. Stand for 10 minutes. Slice and serve.