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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


  • Diced capsicum
  • Diced mushroom


  1. Preheat oven to 200C. Grease a 7cm deep, 10cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
  2. Heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 4 minutes or until soft. Allow to cool.
  3. 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.
  4. Combine remaining breadcrumbs, onion mixture, parmesan and butter in a bowl. Spoon over meatloaf.
  5. Bake for 30 minutes. Cover top loosely with foil to prevent over-browning.
  6. Cook for a further 20 to 25 minutes or until cooked through. Cool for 10 minutes in pan.
  7. Lift out onto a serving plate. Slice and serve with salad.
Page last modified by brett on January 12, 2013, at 02:59 AM