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Beef & Mushroom Meatloaf

  • Serves: 4
  • Cooks In: 35 minutes
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Ingredients

1/3cup pine nuts
1 tbs olive oil
400g cup mushrooms, finely chopped
1 small brown onion, grated
1 garlic clove, crushed
800g beef mince
1/3 cup tomato chutney
1 egg, lightly whisked
2 cups fresh breadcrumbs (made from day-old bread)
½ cup basil leaves, chopped
½ cup grated tasty cheese
Tomato chutney & crusty bread, to serve

Method

1

Preheat oven to 200°C. Line the base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 2cm overhang on the long sides. Place pine nuts on a baking tray. Bake for 5 minutes or until light golden. Set aside to cool.

2

Meanwhile a large frying pan over high heat until hot. Add the oil and the mushrooms. Cook, stirring occasionally, for 5 minutes or until all the moisture evaporates. Stir in the onion and garlic. Transfer to a large bowl. Stand for 10 minutes to cool.

3

Add the mince, chutney, egg, breadcrumbs, basil and cheese to the mushroom mixture. Season with salt and pepper. Mix until well combined. Press mixture into loaf pan.

4

Press pine nuts into the top of the meatloaf. Bake for 25-30 minutes or until firm in the centre. Stand for 10 minutes in the pan. Lift onto a board. Cut into slices. Serve with extra chutney, bread and salad or vegetables.

Ingredients

 1/3cup pine nuts
 1 tbs olive oil
 400g cup mushrooms, finely chopped
 1 small brown onion, grated
 1 garlic clove, crushed
 800g beef mince
 1/3 cup tomato chutney
 1 egg, lightly whisked
 2 cups fresh breadcrumbs (made from day-old bread)
 ½ cup basil leaves, chopped
 ½ cup grated tasty cheese
 Tomato chutney & crusty bread, to serve

Directions

1

Preheat oven to 200°C. Line the base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 2cm overhang on the long sides. Place pine nuts on a baking tray. Bake for 5 minutes or until light golden. Set aside to cool.

2

Meanwhile a large frying pan over high heat until hot. Add the oil and the mushrooms. Cook, stirring occasionally, for 5 minutes or until all the moisture evaporates. Stir in the onion and garlic. Transfer to a large bowl. Stand for 10 minutes to cool.

3

Add the mince, chutney, egg, breadcrumbs, basil and cheese to the mushroom mixture. Season with salt and pepper. Mix until well combined. Press mixture into loaf pan.

4

Press pine nuts into the top of the meatloaf. Bake for 25-30 minutes or until firm in the centre. Stand for 10 minutes in the pan. Lift onto a board. Cut into slices. Serve with extra chutney, bread and salad or vegetables.

Beef & Mushroom Meatloaf

Tags:

 Beef, Dinner, Quick n Easy

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