Meatloaf makes for an easy and delicious family dinner, with leftovers to enjoy the day after. This variation gets a Mexican makeover with chunky salsa & lime.
- 2 onions, finely chopped
- 3 cloves garlic, crushed
- 1 kg Australian premium beef mince
- 1 ½ cups fresh breadcrumbs
- ½ cup chopped fresh coriander leaves
- ¼ cup Mexican seasoning
- 1 egg, lightly beaten
- 1 ½ cups shredded three cheese blend
- Salt and pepper, to taste
- 250 g punnet cherry tomatoes, halved
- 2 avocados, chopped
- ½ cup fresh coriander leaves
- 1 tbsp lime juice
- Lightly oil a 14cm x 24cm large loaf pan. Line base and two sides with baking paper, extending paper 5cm above pan edges.
- Heat an oiled, non-stick frying pan over a medium heat. Add onions and garlic. Cook, stirring occasionally, for about 5 minutes, or until soft. Transfer to a large bowl. Cool.
- Add mince, breadcrumbs, coriander, seasoning, egg and 1 cup of the cheese. Season with salt and pepper. Mix well. Press mixture firmly into prepared pan.
- Cook in a moderate oven (180C) for 45 minutes. Sprinkle over remaining cheese. Cook for a further 15 minutes. Remove from oven. Stand in pan for 10 minutes.
- Meanwhile, make salsa by combining all ingredients in a bowl.
- Transfer meatloaf to a serving plate. Spoon over salsa.
For a spicy meatloaf, replace Mexican seasoning with fajita seasoning.
Meatloaf can be served warm or cold. Leftovers make a great filling for fresh crusty rolls.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||18.0 g|
|Total carbohydrates||15.7 g|
|- Sugars||4.4 g|
|Dietary fibre||5.4 g|