Plum-glazed meat loaf
Time to make: 1 hr
( Hands-on time: 20 mins )
(at time of publication)
Nutrition Info.(per serve)
1 small carrot, peeled, chopped
1 small red capsicum, deseeded, chopped
500g pork mince
4 spring onions, trimmed, white part reserved, thinly sliced
1/2 teaspoon Chinese five spice
1 egg, lightly beaten
2 tablespoons chopped fresh coriandercilantroX
3/4 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
Total fat 11g
Saturated fat 4g
Dietary fibre 3g
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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