Beef and vegetable meatloaf

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How to make Beef and vegetable meatloaf

  • Yield : 6
  • Prep Time : 0:35
  • Cook Time : 0:45
  • Total Time : 1:20

Ingredients

  • 10 (150g) slices prosciutto
  • 750g extra-lean beef mince
  • 2 cups fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 1 large carrot, grated
  • 2 medium zucchini, grated
  • 300g can corn kernels, drained, rinsed
  • 2 tablespoons chopped fresh flat-leaf parsley leaves
  • salad leaves, to serve

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 7cm-deep, 11cm x 21cm (base) loaf pan. Line base and sides with prosciutto, allowing prosciutto to overhang on all sides.
  • Step 2 Place mince, breadcrumbs, egg, carrot, zucchini, corn and parsley in a bowl. Season with salt and pepper. Mix to combine. Press mixture into prepared pan. Fold prosciutto over mince mixture.
  • Step 3 Cover with foil. Bake for 20 minutes. Remove foil. Bake for 25 minutes or until browned and cooked through. Set aside for 15 minutes. Transfer meatloaf to wire rack on a baking tray to cool.

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