Rosemary, Beef And Potato Meatloaf

Try this super tasty rosemary, beef & potato meatloaf for dinner, its full of hidden veggies and is great for picky eaters.

The ingredient of Rosemary Beef And Potato Meatloaf

• 1 medium zucchini
• 450g potatoes peeled chopped
• 50g butter chopped
• 3 4 cup mozzarella cheese grated
• 650g beef mince
• 1 medium brown onion finely grated
• 1 medium carrot finely grated
• 1 tablespoon rosemary finely chopped
• 2 eggs lightly beaten
• 1 2 cup soft fresh breadcrumbs
• 1 2 cup tomato sauce ketchup
• 2 tablespoon worcestershire sauce
• 2 tablespoon wholegrain mustard
• steamed vegetables such as broccolini to serve

The Instruction of rosemary beef and potato meatloaf

• preheat oven to 200c 180c fan forced line base and sides of a 21x10cm loaf pan with baking paper extending the paper over the sides coarsely grate zucchini using your hands squeeze excess liquid from zucchini
• place potato in a large saucepan and cover with water bring to the boil boil uncovered for 15 minutes or until potato is tender drain then return potato to pan add butter and 1 2 cup of the mozzarella then mash until almost smooth season with salt and pepper
• combine mince onion carrot zucchini rosemary beaten egg breadcrumbs sauces and mustard in a large bowl use your hands to mix well press mince mixture into prepared pan and smooth the top top with potato using a fork swirl surface of potato sprinkle with remaining mozzarella bake for 45 50 minutes or until firm and cooked let stand for 10 minutes serve slices of meatloaf with vegetables

Nutritions of Rosemary Beef And Potato Meatloaf

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