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
  

Method

• 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.