 Cooking
Time 30 minutes
Makes 12
Ingredients
2 small carrots, peeled
1 small zucchini
550g lean beef mince
70g (1 cup) breadcrumbs made from day-old bread
1/2 small brown onion, coarsely grated
55g (1/3 cup) frozen peas
2 1/2 tbs tomato chutney
1 egg, lightly whisked
Mashed potato and tomato sauce, to serve
Method
Preheat oven to 210°C.
Kids' task: Use the coarse side of a grater to grate the
carrots and zucchini. Use your hands to squeeze out as much
liquid as possible. Place the carrot and zucchini in a large
bowl. Add the beef mince, breadcrumbs, onion, peas, tomato
chutney and egg, and use your hands to mix until well
combined.
Kids' task: Divide mixture evenly among 12 medium
(125ml/1/2-cup) muffin pans, pressing it firmly into each
pan and smoothing the tops.
Bake in preheated oven for 20 minutes or until golden on top
and cooked through. Remove from the pans and serve with the
mashed potato and tomato sauce.
Notes & tips
These meatloaves are great served with mashed potato and
tomato sauce. To freeze, wrap each cooked meatloaf in
plastic wrap, seal in a freezer bag and freeze for up to 3
months. To reheat, unwrap the frozen meatloaves and place on
a baking tray in an oven preheated to 180°C for 18 minutes
or until heated through.
Source: Australian Good Taste - August 2001 , Page 96
Recipe by Michelle Southan
More recipes at:
www.taste.com.au
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