Name: Italian meatloaves
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 750 gram pumpkin, seeded, cut into thin wedges; cooking oil spray; 500 gram beef mince; 125 gram sausage mince; 1/3 cup chopped basil, plus small leaves extra, to serve; 2 egg whites, lightly whisked; 2 clove garlic, crushed; 1/4 cup chopped sun-dried tomatoes; 1/4 cup freshly grated parmesan; 2 tablespoon balsamic vinegar; salad leaves, to serve

Ingredients

750 gram pumpkin, seeded, cut into thin wedges

cooking oil spray

500 gram beef mince

125 gram sausage mince

1/3 cup chopped basil, plus small leaves extra, to serve

2 egg whites, lightly whisked

2 clove garlic, crushed

1/4 cup chopped sun-dried tomatoes

1/4 cup freshly grated parmesan

2 tablespoon balsamic vinegar

salad leaves, to serve

Method

1.Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Place pumpkin in a single layer on prepared tray; spray with oil.

2.Grease 8 holes of a 12-hole (1/3-cup) muffin tray. In a bowl, combine beef mince, sausage mince, basil, egg white and garlic. Press half the mixture into prepared holes in tray. Make a deep indent in the centre of each. Top with tomato and parmesan, then with remaining mince mixture. Press down firmly. Brush liberally with vinegar.

3.Bake pumpkin and meatloaves, swapping trays halfway through cooking, 25 minutes or until golden and cooked. Divide pumpkin and meatloaves among serving plates; sprinkle with basil leaves. Serve with salad leaves.

You’ll need about 1/2 bunch basil to make 1/3 cup chopped basil. Prepare the meatloaf mixture a day ahead. Press into prepared muffin tray. Cover, then refrigerate.
Note

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Ingredients

Method

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