Cheesy Meatloaf

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This Italian-inspired meatloaf, with its fresh herbs and cheesy crust, has a firm texture, making it an excellent filler for sandwiches or crusty rolls.

Prep: 15 mins

Cook: 1 hour

Serves 6-8

Excellent source of iron

Ingredients

500g Quality Mark beef mince
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, crushed
1 loaf day-old bread (preferably sourdough), made into 2 cups breadcrumbs
2 tablespoons red wine (optional)
1 egg, lightly beaten
2 tablespoons grated Parmesan
3 tablespoons tomato paste
bunch fresh parsley, coarsely chopped
5 fresh basil leaves, chopped
½ teaspoon dried oregano
1 cup mozzarella cheese, grated

Method

Preheat oven to 200°C.

Heat oil in a large saucepan and stir onion and garlic over a moderate heat until soft. Cool and then combine with all other meatloaf ingredients, but use only half the breadcrumbs at this point. The other half will be used for the topping. Season with salt and pepper and mix well with clean hands.

Turn mixture into a greased meatloaf tin and firmly press down to fill the dish. Cover with tin foil and bake in oven for 30 minutes. Remove foil and top with remaining fresh breadcrumbs, grated mozzarella and lots of pepper. Bake until cheese melts and bubbles. Stand in pan for 5–10 minutes before serving, or cool and slice for sandwiches with a little salad, as pictured.

^{An extract from Minced with photography by Alan Gillard. Published by Penguin Group NZ. Copyright © Sue Hamilton and Dana Alexander, 2010. RRP $35.00. Available at all good booksellers nationwide.}

Suitable Cuts
Nutrition

BEEF OR LAMB MINCE

Nutrition Information Per Serving

Serving size: 121g

Energy kJ (kcal)	895 (213)
Protein (g)	22.0
Fat (g)	9.5
Saturated (g)	4.4
Carbohydrate (g)	9.9
Sugars (g)	2.1
Sodium (mg)	268
Iron (mg)	3.0
Zinc (mg)	3.4
Vitamin B12 (ug)	2.1
Vitamin D (ug)	0.12
Selenium (ug)	5.3