- TV & Video
- Renovation & Decorating
- How To
- Be Healthy
- home beautiful
1 bunch asparagus, woody ends trimmed, halved diagonally, steamed, to serveBeef and vegie meatloaf
1 tablespoon Worcestershire SauceMash
Freshly ground black pepperGravy
PER SERVE: 1966kJ, protein 41.1g, total fat 15.3g (sat. fat 6g), cholesterol 157.9mg, carbs 53.1g, fibre 8.4g, sodium 446.5mg. Carb exchanges: 31/2. GI estimate: medium.
1. Preheat oven to 170°C (fan-forced). Spray a 5.5cm-deep, 9cm x 19.5cm (base measurement) non-stick loaf pan with cooking spray.
2. Beef and vegie meatloaf: Heat the oil in a large non-stick frying pan on medium-high. Add the broccoli, mushroom, zucchini and capsicum. Cook, stirring often, for 5 minutes or until the vegetables soften. Set aside for 5 minutes to cool. Place in a food processor and process until finely chopped. Set aside for 10 minutes to cool. Put the beef mince, breadcrumbs, parsley, egg, tomato sauce and Worcestershire Sauce in a large bowl. Mix until well combined. Add the vegetable mixture and use clean hands to mix until well combined. Spoon the mixture into the pan and push down firmly into the pan. Bake for 40-45 minutes or until cooked through.
3. Mash: Meanwhile, put the sweet potato and potato in a medium saucepan. Cover with cold water. Bring to the boil, covered, over a high heat. Reduce heat to medium. Simmer, partially covered, for 10-15 minutes or until tender. Drain well. Mash. Add the milk and mash until smooth. Season with pepper.
4. Gravy: Meanwhile, put the gravy powder in a small saucepan. Whisk in the water. Cook, stirring, over a medium heat for 3-4 minutes until the gravy thickens and comes to the boil.5. Turn out the meatloaf and cut into slices. Divide between plates. Pour the gravy over to serve. Accompany the meatloaf with the mash and steamed asparagus.