This meatloaf is easy to prepare and is versatile becuase it can be served either hot or cold. It's a simple weeknight dinner when served with salad or steamed greens, or a filling weekend picnic lunch when served with a side salad. You can even use thin slices in sandwiches or wraps.
1 large onion, finely chopped
1 red pepper, deseeded and roughly diced
1 tsp dried oregano
1 tsp dried thyme
500g beef mince
2 Tbsp tomato paste
425g tin chilli beans
Salt and black pepper
1 egg, lightly beaten
1/2 cup grated tasty cheese
Preheat oven to 180°C. Line a 23cm loaf tin with non-stick baking paper making sure it comes up over the sides at least 1 inch.
Put the finely chopped onion, roughly diced pepper, dried oregano and thyme, and the beef mince in a bowl with the tomato paste, chilli beans, salt and pepper, and lightly beaten egg. Mix it well with your hands until thoroughly combined. Spoon the mixture into the tin and gently level the top.
Cover lightly with baking paper to stop the top browning too quicly and bake it for 45 minutes. Take the baking paper cover off and sprinkle the grated cheese over the top of the meatloaf. Bake it for about 15 minutes or until the cheese is bubbling nicely and the meatloaf is cooked through. Stand for 10 minutes in the tin before you serve it.
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