Vegie meatloaf

Vegie meatloaf
Preparation time: 10 minutes
Cooking time: 60 minutes



1kg lean beef mince
1 brown onion, finely diced
1 large zucchini, grated & liquid squeezed out
3 cups frozen mixed vegetables (corn, carrot, peas)
2 cloves garlic, crushed
2 tsp powdered reduced-salt beef stock
2 eggs, lightly beaten
2 cups dried breadcrumbs, preferably wholegrain or wholemeal
½ tsp white pepper


1 cup reduced-salt tomato ketchup
1 tbsp Worcestershire sauce


Pre-heat oven to 180oC. Line a loaf tin with baking paper.

Combine all loaf ingredients in a large bowl and mix well. Pat the mixture into a loaf shape and place in the tin. Cook for 45 minutes.

In a small bowl, combine the tomato ketchup and Worcestershire sauce.

Remove the meatloaf from the oven and tip out any excess oil. Pour the glaze over the top of the loaf and return it to the over for a further 15 minutes. Remove from the oven and allow to stand for 5 minutes before slicing.

1 serves of vegies in each serve of this recipe.