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Beef and Bean Meatloaf
This easy recipe for casserole is perfect on a cold winter night. Use leftover slices in a sandwich for the lunchbox the following day.
Serves: 4
Cooking time: 1 hour 10 minutes

2 brown onions
3 carrots
3 zucchini
500g premium lean beef mince*
420g can Edgell red kidney beans*, drained, rinsed
1 cup Uncle Tobys traditional oats*
1 egg, lightly beaten
3 teaspoons dried Italian herbs
Gold’N Canola oil cooking spray*
Fountain no added salt tomato sauce*, to serve

To make this meal healthier use Tick approved ingredients.
*Product available with the Heart Foundation Tick

1. Preheat oven to 180°C. Grease a 7cm-deep, 11cm x 21cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at both long ends.

2. Roughly chop 1 onion, 1 carrot and 1 zucchini. Place in a food processor. Process for 30 seconds or until finely chopped. Transfer to a large bowl. Add mince, beans, oats, egg and 2 teaspoons of herbs. Using clean hands, mix until well combined

3. Press mixture firmly into pan. Place on the lower shelf of the oven. Bake for 25 minutes.

4. Meanwhile, cut remaining onion into wedges. Cut remaining carrots and zucchini into 2cm pieces. Place in a baking dish. Spray lightly with oil. Toss to coat. Sprinkle with remaining herbs. Place above the meatloaf. Bake both for a further 35 minutes or until meatloaf is firm to the touch.

5. Remove meatloaf from oven. Stand for 10 minutes. Turn vegetables over and bake for a further 10 minutes or until tender.

6. Slice meatloaf. Serve with vegetables and tomato sauce.
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