Meat loaf with roasted veges

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) — default Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 1 Quinoa meat loaf  (see tip), defrosted

• 1 portion Basic roasted vege mix  (see tip)

• 6 slices wholegrain bread

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Instructions

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1 Defrost the meat loaf in the fridge overnight. Preheat the oven to 180°C. Place loaf tin in a pan half filled with water and cook for 30-35 minutes. Meanwhile warm the roasted veges in a pan.

2 Stand the loaf for 10 minutes before cutting. Serve the meat loaf with veges and bread, sprinkled with chopped fresh parsley.

HFG tip

This recipe is part of our Cook once, meals for a week feature… all it takes is one Sunday afternoon cooking session to have dinner sorted for the week ahead!

Nutrition info (per serve)

Calories 416 cal

Kilojoules 1740 kJ

Total fat 8 g

Saturated fat 3 g

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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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First published: Aug 2013

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