Meatloaf with crunchy topping
Please log in to save or rate. Serves: 4Time to make: 1 hr
Total cost: $14.80 / $3.70 per serve
(at time of publication)
- 2 teaspoons olive oil
- 1 brown onion, finely chopped
- 1 carrot, finely diced
- 2 sticks celery, finely diced
- 500g turkey or chicken mince
- 30g (1/2 cup) baby spinach, roughly chopped
- 1 egg, whisked
- 3 slices wholegrain sandwich bread, cut into 1cm cubes
- 15g table spread, melted and cooled
Nutritional information (per serve)
Instructions
Step 1 Preheat oven to 200°C. Lightly grease a 6-cup capacity 20x10cm (base) loaf pan and line with baking paper.
Step 2 Heat oil in a non-stick frying pan over medium heat. Add onion, carrot and celery and cook, stirring, for 8-10 minutes or until tender. Remove from heat and place into a large bowl. Allow to cool.
Step 3 Add mince, spinach, egg and a third of the bread to the cooled vegetable mixture. Combine well (for best results, use hands). Spoon into prepared loaf pan and smooth top.
Step 4 Combine remaining bread and table spread in a bowl. Spoon over the top of loaf and lightly press into meat. Bake for 35-40 minutes or until meat is cooked through. Stand for 5 minutes before removing from pan. Cut into slices and serve with salad or vegetables.
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