This modern twist on a classic Meatloaf recipe means a slightly reduced meat content, and a definite increase in flavour. The addition of Spinach and beans ensures this meaty meal offers extra fibre and nutrients which will aid digestions and make this an overall healthy alternative to it’s traditional counterpart.
Not only is this Meatloaf recipe a healthy one, it is also super easy to make and can be cooked in a countertop oven slowly on a low heat. The addition of water to the bottom of the oven will ensure the top of the Meatloaf stays moist and doesn’t crack.
- 1 tbsp. olive oil
- 1 Garlic clove
- 1 onion
- 1 leek
- 1 carrot
- 1 small red mild chilli
- 2 large handfuls of spinach
- Large pinch of salt and pepper
- 2 tbsp. tomato puree
- 1 tsp. sugar
- 400g minced beef
- ¼ cup of strong beef stock
- 200 g cooked berlotti beans
- ½ cup breadcrumbs
- 2 eggs
- Pre-heat oven to 320F/160C.
- Add oil to a frying pan over a medium heat.
- Peel and finely Chop the onion and garlic and add to the frying pan and cook for a few minutes until translucent.
- Finely chop the leek and chili and grate the carrot.
- Add to the pan then cook stirring occasionally for 8-10 minutes until reduced, adding the spinach and salt and pepper 2 minutes before the end of the cooking time.
- Move the mixture from the pan into a large bowl and add the tomato puree, sugar, minced beef, beef stock, beans, breadcrumbs and eggs.
- Mix thoroughly until well combined and transfer to a greased loaf tin.
- Add a tray of water to the bottom of the oven to keep the Meatloaf moist.
- Cook in the centre of the oven for 70 minutes.
- Allow to cool for a few minutes then remove from the tin and slice into portions.
- Serve immediately with some fresh vegetables.