Pork and apple rissoles
25 mins
Loaf
1kg lean beef mince
1 onion, finely diced
1 large zucchini, grated & liquid squeezed out
3 cups frozen mixed vegetables (corn, carrot, peas)
2 cloves garlic, crushed
2 tsp reduced-salt beef stock powder*
2 eggs, lightly beaten
2 cups dried breadcrumbs, preferably wholegrain or wholemeal*
½ tsp white pepper
1 cup reduced-salt tomato ketchup
1 tbsp Worcestershire sauce
You can swap:
Step 1
Pre-heat oven to 180oC. Line a loaf tin with baking paper.
Step 2
Combine all loaf ingredients in a large bowl and mix well.
Step 3
Pat the mixture into a loaf shape and place in the tin. Bake for 45 minutes.
Step 4
To make the glaze, combine the tomato ketchup and Worcestershire sauce in a small bowl.
Step 5
Remove the meatloaf from the oven and tip out any excess oil. Pour the glaze over the top of the loaf and return it to the oven for a further 15 minutes. Remove from the oven and allow to stand for 5 minutes before slicing.
Food safety tip: if you are taking leftovers for lunch, meatloaf needs to be kept cold so pack an ice brick.
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