0 0
Healthy meatloaf

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
125g bulgur wheat
175ml hot stock, made with 1/2 beef or Kallo yeast-free stock cube
Small handful of basil leaves, plus extra for garnish
1 tsp extra-virgin olive oil
1 large free-range egg, beaten
1 tbsp olive oil, plus extra for coating
2 dried bay leaves
1 white onion, finely diced
1 bell red pepper, deseeded and finely sliced into rings
1 bell yellow pepper, deseeded and finely sliced into rings
3 garlic cloves, crushed
1 sprig rosemary, leaves picked and finely chopped
500g beef mince (5%)
1 tsp smoked paprika
Pinch of nutmeg
1 heaped tbsp tomato purée (double concentrate)
1 x 400g can chopped tomatoes
1/2 tsp sugar

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Healthy meatloaf

A healthier spin on a family favourite. Instead of using sausage meat, lean beef mince is layered with peppers and bulgur wheat and topped with a homemade tomato and basil sauce. It's delicious eaten either hot or cold and packs in plenty of your 5-a-day.

Features:
    Cuisine:
    • 60+ Mins
    • Serves 4
    • Medium

    Ingredients

    Directions

    Share
    1. Place the bulgur wheat in a bowl and pour over the beef stock. Cover with clingfilm and leave for 20 minutes or until the grains are tender and the liquid is absorbed.

    2. Roughly chop half the basil leaves and stir through the bulgur wheat with the extra-virgin olive oil and half the beaten egg (reserve the rest for later). Season with salt and pepper and set aside.

    3. Lightly coat a nonstick loaf tin with olive oil and set aside.

    4. Heat half the olive oil in a small saucepan with one bay leaf and sauté the onion and diced peppers gently for 8-10 minutes until softened. Toss in the rosemary and 2 crushed garlic cloves and cook for 2 minutes or until fragrant. Discard the bay leaf and leave the mixture to cool in the pan.

    5. In a mixing bowl, combine the beef mince with the smoked paprika, nutmeg, tomato purée and the other half of the beaten egg. Season well, then fold in the cooled onion mixture so it is evenly distributed.

    6. To assemble the meatloaf, place a third of the beef mince in the loaf tin and smooth the top. Cover with half the bulgur wheat, pushing the grains into the corners, and repeat the layers, finishing with the mince. Smooth the top again, patting down the mixture, and cover with tin foil.

    7. Place the loaf tin in a deep roasting tray and fill with enough boiling water to come halfway up the tin. Place in a preheated oven at 180C and cook for 90 minutes or entirely firmly set.

    8. To make the tomato sauce, heat the remaining olive oil in a small saucepan over a medium heat and toss in 1 crushed garlic clove. Leave to sizzle for 1 minute, stirring occasionally to stop it from catching, then pour in the chopped tomatoes.

    9. Swirl the can with 100ml of water and add to the pan with the sugar and 1 bay leaf. Bring to the boil, then turn the heat slightly and leave to bubble away for 10 minutes or until thickened. Stir through the rest of the basil leaves, discard the bay leaf, and season to taste.

    10. Once the meatloaf is cooked, remove from the oven and leave to cool for 5 minutes before running a knife around the edge and turning out onto a chopping board. Carve into slices and pour over the tomato sauce. Garnish with basil leaves, if desired, and serve with sourdough and salad.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Cheese, Thyme and Smoked Garlic Scones
    previous
    Cheese, thyme and smoked garlic scones
    Goan Chicken Risotto
    next
    Goan chicken risotto
    Cheese, Thyme and Smoked Garlic Scones
    previous
    Cheese, thyme and smoked garlic scones
    Goan Chicken Risotto
    next
    Goan chicken risotto

    Add Your Comment