Mince and mushroom loaves

Ingredients

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

Units: Metric Imperial (US)

Measurements explained

• 175g pack San Remo Couscous with quinoa
  
• 400g lean beef mince
  
• 1-2 tablespoons Gourmet Garden Mediterranean paste
  
• 1 egg, beaten
  
• 2 cups finely chopped mushrooms
  
• 2 spring onions, finely chopped
  
• 1 cup passata
  
• 10 petit peppersbell peppersX
  
• 6 cups broccoli florets, to serve
  
• 4 cups cooked brown rice, to serve

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Instructions

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1. Preheat oven to190°C. Cook couscous according to packet instructions then leave to cool slightly.
2. In a large bowl add mince, paste, egg, mushrooms and onion. Add cooled couscous and combine well.
3. Use wet hands to form mix into 6 even-shaped mini loaves (or use mini loaf tins). Place in a lightly greased ovenproof dish. Place dish (or tins) in a larger baking pan. Add a little boiling water to the larger pan (this helps cook loaves evenly and keep them moist). Cook for 25 minutes, turning halfway through.
4. Meanwhile, in a blender add passata and peppers and blitz. Transfer to a saucepan, combine sauce with 1/2 cup water and heat gently.
5. Five minutes before serving, in a saucepan of boiling water cook broccoli for 3 minutes. Drain.
6. Drizzle loaves with sauce and serve with broccoli and rice on the side.

HFG tip

These mini loaves can be made the day before and kept in a sealed container in the fridge.

Nutrition info (per serve)

Calories 402 cal

Kilojoules 1680 kJ

Total fat 8 g

Saturated fat 2 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: May 2018

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