Meatloaf with veggies

03 Jun Meatloaf with veggies

Serves 4

Calories per serve: 450cals

Time to make: 30mins

INGREDIENTS

Meatloaf

900g beef mince
1 brown onion, finely chopped
2 large eggs
2 garlic cloves, minced
3 tablespoons ketchup
3 tablespoons chopped fresh parsley
3/4 cup panko breadcrumbs
80ml milk of your choice
1 1/2 teaspoons salt
1 1/2 teaspoons Italian seasoning
1/4 teaspoon black pepper
1/2 teaspoon smoked paprika

Glaze

3/4 cup ketchup
1 tablespoon dijon mustard
1 tablespoon honey
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon white wine vinegar
1/4 teaspoon black pepper
1/4 teaspoon salt

Veggies

800g pumpkin
1 tablespoon coconut oil
1 head broccoli
2 carrots, cut into thin matchsticks

Fresh parsley to serve

DIRECTIONS

1. Preheat the oven to 190C. Line a loaf pan with parchment paper, leaving some overhang on both sides.
   In a large bowl, use your hands to combine all the ingredients for the meatloaf. Mix well.
2. Transfer the meat mix to the loaf pan, pressing it into shape to make sure no air pockets are left.
3. Cut the pumpkin into thick pieces with skin on and coat with the coconut oil.
4. Bake the meatloaf and pumpkin for 40-50mins. The pumpkin will likely be done at around 35-40mins so keep an eye on it.
5. While the loaf is baking, prepare the glaze by combining all the ingredients. Pour the glaze over the loaf and spread evenly.
6. Return the loaf to the oven and bake for another 15-20mins or until the glaze is golden. Rest it for 10mins.
7. Steam the broccoli and carrots. Remove the loaf from the pan. Slice it into 10 slices.
8. Serve 1 slice of meatloaf with 1/4 of the pumpkin, broccoli and carrots per serve.
9. Enjoy!
   The remaining meatloaf keeps well in the fridge and can be used for lunches or leftovers.