A nostalgic nod to a timeless classic, this spin on traditional meatloaf is full of flavour. Serve it with mash for a satisfying meal.
- 1 brown onion, coarsely grated
- 500g turkey mince
- 1 zucchini, coarsely grated
- 1 carrot, peeled, coarsely grated
- 2 tbs smoky barbecue rub
- 1 cup (120g) almond meal
- 1 Coles Australian Free Range Egg
- 1/2 cup (140g) tomato sauce
- 1/4 cup (70g) barbecue sauce
- 2 tbs Dijon mustard
Preheat oven to 200°C. Place the onion in the centre of a piece of paper towel. Squeeze out as much liquid as possible. Discard liquid. Place mince in a large bowl. Add onion, zucchini, carrot, barbecue rub, almond meal, egg and half the tomato sauce. Stir until well combined.
Press mince mixture into a 5cm-deep, 19cm x 29cm slice pan. Bake for 15 mins or until browned. Combine the remaining tomato sauce, barbecue sauce and mustard in a bowl. Spread over the meatloaf. Bake for 10-15 mins or until cooked through.
Cut meatloaf into pieces to serve.
Serve with mashed potato and chopped flat-leaf parsley