Ingredients
> 2 Tbsp olive oil
> 3 medium courgettes, grated
> 2 large carrots, peeled and grated
> 1 medium onion, chopped
> 4 cloves of garlic, crushed
> 650 gm minced beef
> 75 gm breadcrumbs
> Up to 120 ml soy/regular milk (if required)
> 1 egg
> 1 Tbsp Worcestershire sauce
>
> ½ rounded Tbsp chicken soup powder
> Salt and pepper
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Steps
1. Heat the oil in a large frying pan or wok and fry the vegetables on medium heat.
2. Light the oven at 180°C.
3. Put all the remaining ingredients (not including the liquid) in a large bowl and mix thoroughly together. I find it best to use my hands.
4. Add the cooked ingredients with their liquid and mix again. If necessary add a bit more liquid. The idea is to have a total of 100-120 ml liquid.
5. Put the mixture into a large loaf tin and level the surface.
6. Put into the oven and bake for 1 ½ hours.
7. Remove from the oven and let the meatloaf stand for 5 mins at room temperature.
8. Pour off the excess fat.
Goes great with potato salad and green bean salad.
Serves 4
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