Mince and mushroom loaves

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Bryce Carleton

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Our healthier meatloaf is high in fibre and protein and any leftovers can be stored in the fridge for a quick meal over the following days.

Serves: 4

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

Preheat oven to190°C. Cook couscous according to packet instructions then leave to cool slightly.
In a large bowl add mince, paste, egg, mushrooms and onion. Add cooled couscous and combine well.
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.
Meanwhile, in a blender add passata and peppers and blitz. Transfer to a saucepan, combine sauce with 1/2 cup water and heat gently.
Five minutes before serving, in a saucepan of boiling water cook broccoli for 3 minutes. Drain.
Drizzle loaves with sauce and serve with broccoli and rice on the side.

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

Calories 402cal

Kilojoules 1680kJ

Protein 25g

Total fat 8g

–Saturated fat 2g

Carbohydrates 55g

–Sugars 5g

Dietary fibre 8g

Sodium 300mg

Calcium 60mg

Iron 3.5mg

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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