Spicy Mexican meatloaf

Serves: 6 (makes 1 meatloaf)
Time to make: 1 hr 10 mins
( Hands-on time: 10 mins )

Total cost: $ 10.80 / $ 1.80 per serve

(at time of publication)

Ingredients

450g lean beef mince
½ cup fresh wholegrain breadcrumbs
½ cup rolled oatsoatmeal uncookedX
1 egg, lightly beaten
1 courgette, grated
2 carrots, grated
2 spring onions, finely chopped
1 clove garlic, finely chopped
1 tablespoon fresh parsley, chopped
1 teaspoon salt-reduced soy sauce
1 tablespoon Mexican spice mix
420g can salsa chilli beans
freshly ground black pepper, to taste

Instructions

1 Preheat oven to 180°C. Use your hands to mix all ingredients together well in a large bowl. Line a loaf tin with greaseproof paper and press mixture into tin. Smooth the top evenly. Use mini loaf tins if you wish.

2 Place in oven and cook for 50 minutes-1 hour or until juices run clear. If cooking mini loaves these will take 25-30 minutes. (If you have a meat thermometer, check the internal temperature of your meatloaf has reached a temperature of 74°C for at least 15 seconds.)

Nutrition Info (per serve)

Kilojoules 1090kJ

Calories 261cal

Protein 25g

Total fat 6g

–Saturated fat 2g

Carbohydrates 25g

–Sugars 8g

Dietary fibre 5g

Sodium 280mg

Calcium 50mg

Iron 4.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

HFG tip

Serve this meatloaf with tomato salsa, lettuce and tomato salad, and potatoes or rice.
This meatloaf has a softer texture but firms up well when cold. Great for sandwiches.

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