When you think of meatloaf you don’t tend to think of healthy or feel very inspired but our beef, veggie and brown rice meatloaf is a healthy twist on the old homestyle classic. With lean beef mince, yoghurt, veggies and brown rice it has it all and is great served up as a main meal, as a finger food (this is how George enjoyed it) or on a salad sandwich (this is how we enjoyed it).  It’s really easy to prepare – a true one handed cooks recipe – and is perfect for big batch cooking for the freezer.

Tempted to serve tomato sauce on the side? Have you tried our homemade tomato sauce (ketchup) yet?  It’s delicious.

Nutrition Note:  By adding a few different veggies and brown rice to the mix this meatloaf is a high fibre meal option for the whole family.

This recipe was featured in our Autumn/Back To School issue of our Magazine. To find out more about our popular magazines or to purchase online see the links below:

Launch magazine 

Back to School Magazine 

Winter Warmers Magazine

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Ingredients

• 500g lean beef mince
• 1 brown onion, finely chopped
• 1 carrot, grated
• 1 zucchini, grated
• 1 cup cooked brown rice (try tinned brown lentils, cooked red lentils or quinoa as an alternative)
• 3/4 cup natural or greek yoghurt
• 1 egg, lightly beaten
• 1 tbsp salt-reduced tamari or soy sauce
• 2 tbsp parsley, finely chopped
• pepper to taste

Method

Step 1

Preheat the oven to 180 degrees celcius and lightly grease and line a 23.5x9x15cm loaf tin with baking paper. (TIP: Other size loaf tins work well too if you have them - even mini ones. Just remember to adjust the cooking time accordingly.) -

Step 2

Combine all the ingredients together in a large bowl and mix with clean hands. Place in the loaf pan and bake for 1 hour. Allow to stand for 10 minutes before serving. -