Beef meatloaf with tomato-maple glaze

HERE'S HOW WE MAKE IT

What makes this meatloaf a standout is that it's packed with flavour from a base of well cooked down vegetables - onion, celery, carrots and red capsicum - which we then mix through the beef mince with herbs, breadcrumbs, tomato paste and egg. Before we pack it into containers, we made our own spiced tomato chutney, sticky it up a bit more with maple syrup, and spread a layer of it underneath the loaf - when you turn it out and cook it, this will form a delicious glazed crust.

INGREDIENTS

Beef mince, olive oil, carrots, onion, red pepper, celery, garlic, salt, nutmeg, parsley, thyme, tomato paste, breadcrumbs, egg, tomato sauce, maple syrup, fennel seeds, nigella seeds, cumin seeds.

ALLERGENS

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

		PER SERVE (1/4 loaf)
ENERGY		1605.85
PROTEIN		42.5g
FAT TOTAL		13.65g
- SATURATED		5g
CARBS		20g
- SUGARS		11.5g
SODIUM		91.75mg

SIZES

Individual:Serves one adult.
Small:Serves two adults.
Large:Serves 4-5 adults.
Extra Large:Serves 6 adults.

GOES WITH

Serve with a baked or buttered mashed potato and slaw - or skip the carbs and keep it a Thinner Dinner.

PREP, COOK AND SERVE

Tip the meatloaf out onto a baking-paper lined oven tray and bake at 180C for 45-55 (from defrosted) to 80 minutes (from frozen) or until an inserted knife is very hot at the tip - cover with foil if the glaze is becoming too dark.

Lift the meatloaf off the tray with a slotted spatula, leaving the collected juices behind and allow to rest on a carving board for five minutes before cutting into thick slices and serving.