Plum-glazed meat loaf
(at time of publication)
- 1 small carrot, peeled, chopped
- 1 small red capsicum, deseeded, chopped
- 500g pork mince
- 4 spring onions, trimmed, white part reserved, thinly sliced
- ½ teaspoon Chinese five spice
- 1 egg, lightly beaten
- 2 tablespoons chopped fresh coriandercilantroX
- ¾ cup day-old sourdough breadcrumbs
- 2 teaspoons store-bought plum sauce, plus extra 2 tablespoons
- 1 teaspoon reduced-salt soy sauce
- 120g mixed salad greens
- 1 medium-sized Lebanese cucumber, sliced
- 250g cherry tomatoes, halved
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1 Preheat oven to 180°C. Place chopped carrot and capsicum in a food processor. Blend until very finely chopped.
2 Place vegetable mixture, mince, spring onions, five spice, egg, coriander, breadcrumbs and sauces in a large bowl. Season with black pepper. Mix until well combined.
3 Line a large baking tray with baking paper. Shape mixture into a 10cm x 20cm loaf by hand and place on prepared tray. Bake for 25 minutes then carefully drain any excess fat or liquid from tray. Spoon 1 tablespoon extra plum sauce over meat loaf. Bake for another 10-15 minutes or until meat loaf is firm to the touch and glazed on top. (Juices should run clear when tested with a skewer.)
4 Remove meat loaf from oven and leave to rest for 10 minutes. Meanwhile, mix salad greens with cucumber and tomatoes.
5 Slice meat loaf. Drizzle slices with remaining extra plum sauce and serve with salad.
Make it gluten free: Use gluten-free spice, breadcrumbs and sauces.
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Nutrition Info (per serve)
Total fat 11g
–Saturated fat 4g
Dietary fibre 3g
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