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Beef & Mushroom Meatloaf

Yields6 ServingsCook Time1 hr

 3 tbs olive oil
 200g button mushrooms, thinly sliced
 200g Swiss brown mushrooms, thinly sliced
 700g regular beef mince
 250g packet microwaverice and quinoa (pre-cooked)
 4 green onions, finely chopped
 1 medium carrot, peeled, grated
 1 medium zucchini, grated
 100g (½ cup) roasted or char-grilled capsicum, chopped
 ½ cup finely grated parmesan
 1 tbs fresh thyme leaves
 250g cherry truss tomatoes

Preheat oven to 180°C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan.


Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add mushrooms. Cook, stirring occasionally, for about 4 minutes, or until mushrooms are softened. Transfer to a large bowl. Set aside to cool. Drain off any liquid.Transfer½ cup of mushrooms to a bowl and set aside.


Add mince, precooked rice and quinoa, green onions, carrot, zucchini, capsicum and half the parmesan and half the thyme to mushrooms in the pan. Season. Mix with clean hands until well combined. Pressmixture into prepared pan. Smooth surface. Sprinkle over reserved mushrooms and remaining thyme, gently pressing them into the meatloaf. Bake for about 40-45 minutes, or until cooked when tested with a skewer. Stand for 15 minutes.


Meanwhile, increase oven to 220°C fan-forced. Place tomatoes onto a greased baking tray. Drizzle with remaining oil. Season.Roast for about 5 minutes, or until skins start to split.Turn meatloaf onto a tray, thenturn upright. Sprinkle over remaining parmesan, slice and serve with roasted tomatoes.

Nutrition Facts

Servings 6