Ingredients (serves 4)
- 1 tablespoon olive oil
- 2 brown onions, finely chopped
- 2 garlic cloves, crushed
- 500g beef mince
- 500g pork mince
- 3/4 cup (200g jar) sun-dried tomato pesto
- 2 1/2 cups fresh white breadcrumbs
- 1 lemon, rind finely grated
- 1 egg
- 1/2 cup shredded parmesan cheese
- 40g butter, melted
- dressed salad greens, to serve
Extras
- Diced capsicum
- Diced mushroom
Method
- Preheat oven to 200°C. Grease a 7cm deep, 10cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
- Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 4 minutes or until soft. Allow to cool.
- Combine mince, pesto, 1 cup breadcrumbs, lemon rind, egg and half the onion mixture in a large bowl. Season with salt and pepper. Mix well. Spoon into loaf pan.
- Combine remaining breadcrumbs, onion mixture, parmesan and butter in a bowl. Spoon over meatloaf.
- Bake for 30 minutes. Cover top loosely with foil to prevent over-browning.
- Cook for a further 20 to 25 minutes or until cooked through. Cool for 10 minutes in pan.
- Lift out onto a serving plate. Slice and serve with salad.
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