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. 

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. 
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
PER SERVE (1/4 loaf)
ENERGY 1605.85
FAT TOTAL 13.65g
- SUGARS 11.5g
SODIUM 91.75mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Serve with a baked or buttered mashed potato and slaw - or skip the carbs and keep it a Thinner Dinner.

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.