Meatloaf is so versatile, you can eat it by itself, serve with salad or veggies or even put it on a sandwich. It stores well in the fridge for a few days and the whole family can enjoy it. This meatloaf recipe is complete with hidden vegetables to boost the fibre and nutrient content – this is particularly great for picky eaters who would otherwise avoid veggies.
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
1 can lentils, drained and mashed with fork
2 zucchinis, finely grated (squeezed to remove excess liquid)
2 carrots, finely grated
1 cup finely grated pumpkin
500 g lean beef mince
1 cup almond meal
½ cup ground flaxseeds
Handful chopped parsley
1 tsp Worcestershire sauce
1/3 cup tomato paste
Preheat oven to 180°C and grease a loaf tin.
Place fry pan on medium heat and add oil, onion, garlic, zucchini, carrot and pumpkin. Fry for about 5 minutes. Transfer to large mixing bowl.
Add remaining ingredients (except tomato paste) to the mixing bowl and mix until well combined.
Transfer meatloaf mix to the loaf tin, pressing down firmly and smoothing over. Coat evenly with tomato paste and transfer to the oven.
Bake for about 1 hour or until cooked through. Allow to rest for 15 minutes.
Serve by itself, with gravy or a side of vegetables.