Wednesday, February 13, 2008

Mediterranean Meatloaf

Ingredients - serves 4 - 5.5 points per serve
  • 1/2 cup brown rice

  • 1 small red onion, grated

  • 350g extra lean beef mince

  • 1 carrot, peeled, grated

  • 60g low-fat feta cheese, crumbled

  • 2 tablespoons tomato sauce

  • 1 tablespoon worcestershire sauce

  • 1 egg, lightly beaten

  • 2 tablespoons basil leaves, shredded

  • 1 zucchini, thinly sliced

  • 375g cherry tomatoes

  • 1 garlic clove, crushed

  • cooking spray


  • Cook rice following absorption method on packet. Set aside to cool.

  • Preheat oven to 200°C. Grease base and sides of a 7cm-deep, 10cm x 18cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.

  • Combine rice, onion, mince, carrot, feta, sauces, egg and basil in a bowl. Mix well. Press into prepared pan.

  • Place zucchini, tomatoes and garlic in a bowl. Spray with oil. Toss to combine. Spoon over meatloaf. Bake for 60 to 80 minutes or until meatloaf is firm. Stand for 10 minutes. Slice and serve.