Cheesy ham ‘n’ veg loaf

Author: Louise Pickford - Food Writer & Stylist, Author

Photographer: James Moffatt

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Serves: 4

Time to make: 1 hr 5 mins

Hands-on time: 15 mins

Ingredients

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cooking spray oil

1 leek, halved, thinly sliced

150g lean leg ham, chopped

200g mushrooms, sliced

1 ½ cups grated carrot

1 ½ cups grated pumpkin

1 cup frozen corn sweetcornXkernels

½ cup frozen peas

½ cup dried breadcrumbs

½ cup grated reduced-fat cheese

2 eggs, lightly beaten

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Instructions

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1 Preheat oven to 180°C. Line a 7x10x21cm loaf tin with baking paper, allowing a 3cm overhang at the long ends.

2 Spray a large frying pan with oil and place over a medium-high heat. Cook leek, ham and mushrooms for 5 minutes until softened. Transfer to a bowl. Add remaining ingredients. Season with pepper and mix well.

3 Spoon mixture into tin and flatten the top with the back of a spoon. Cover with foil and bake for 20 minutes. Remove foil and bake for 30 more minutes until browned. Remove from oven and stand for 5-7 minutes.

4 Turn out loaf onto a plate or chopping board. Slice and serve.

Serving suggestion

Serve with salad and bread rolls

Variations

Make it gluten free: Use gluten-free ham, breadcrumbs and flour.

Nutrition Info (per serve)

Calories 265 cal

Kilojoules 1110 kJ

Protein 19 g

Total fat 11 g

Saturated fat 4 g

Carbohydrates 25 g

Sugar 11 g

Dietary fibre 8 g

Sodium 880 mg

Calcium 190 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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