A Very Different Meatloaf - Wonderful Flavour

Why you will like this recipe

This is definately not your standard meatloaf. The roasted red capsicum and the eggplant add to your carefully selected and beautifully blended spices to give a unique and rich flavour - loaded with serve me more please

Your Meatloaf recipe Spice Pouch will have: Green Cardamom, Coriander, Sumac, Cumin, Cinnamon, Paprika, Garlic Powder, Onion Powder, Cinnamon, Ginger, Nutmeg and minimal Chilli Flakes. If you prefer salt free, please advise when ordering

When you order you will receive the zip lock natural spice pouch together with a printed hard copy of your recipe.

The 60g pouch will give approx. 5 meal servings, each with 4 people (depending on serving size) which works out at $1.40 for a meal.

• 60g Pouch - $6.80   Add to Cart 

Please note we have a minimum order of $12.00 + shipping. Thank you.

You will need

800g x Best quality minced beef - 10% fat in the mince would be ideal

1 x Medium onion, minced

1 x Medium eggplant - roasted and sliced into 12cm strips.

1 x Medium red capsicum - deseeded, roasted and sliced into 3cm pieces

2 x Eggs - beaten

1/2 x Cup milk

3/4 x Cup panko breadcrumbs

2 x Tablespoons tomato paste

Tomato sauce for the topping

3 x Full teaspoons of the blended herbs and spices from your recipe pouch

The blended herbs and spices in your pouch are: Sweet Paprika, Smoky Paprika, Cumin, Coriander, Sumac, Garlic Powder, Onion Powder, Cinnamon, Turmeric, Oregano, Fennel, Sea Salt, Black Pepper, Light Chilli Flakes.

Method

Wash the eggplant and capsicum, cut into the strips and pieces as noted and place in a hot oven until soft. Then set aside with the juice from the roasting.

In a medium bowl, add the mince then the tomato paste, breadcrumbs, the 3 x teaspoons of the blended herbs and spices from the pouch, milk and the eggs and using your hands work everything together until you have a smooth mix. This is a nice thing to do !

Now line your loaf pan with foil or baking paper, spray lightly with olive oil then place the mixture half way up in the foil lined dish then lightly press down and add half the eggplant strips and half the capsicum pieces evenly across the dish, including the reserved juices.

Then continue to add the mince mixture then place the other half of the eggplant and capsicum and top with the remaining mince to the top of the dish.

Press firmly, especially in the corners, so everything is evenly compacted then lightly add tomato sauce across the top and place in a hot oven for approx 1 hour, (depending on your oven) untill the meatloaf is firm.

Once cooked It is best to allow the meat loaf to rest for at least 10 minutes before carefully lifting out of the dish.

Serve with mashed potatoes or steamed vegetables. And you might like a sweet chutney as a side.