Thursday, June 9, 2011

WW Card File Challenge #6 Pot Roast Meatloaf

I actually made this a few months ago, it was the second thing I made out of my the card file...but then blogger had that epic tantrum and lost my post and my photos so last night we made it again, not that we were complaining because we loved it and were happy for the excuse to make it again! So we took more photos, it was more delicious then we remembered it being the first time and the best part is I can finally tell you all about it :)

Pot Roast Meatloaf
400g mince
1 small onion diced
1 tbspn wet italian herbs
1 tspn crushed wet garlic
2 tbspns spicy red tomato sauce or tomato chutney
2 eggs
1/2 cup dry breadcrumbs

455g can tomato soup
2 tbspns tomato paste
2 cups water
4 small potatoes (peeled and whole)
800g pumpkin (cut into chunks)
1 large parsnip (cut into chunks)

Combine the mince, onion, herbs, garlic, tomato sauce, eggs and breadcrumbs in a bowl. You could also add some grated carrot and / or zucchini if you were trying to hide some vegies from the kidlets :) Get your hands in there and mix it all together. It is best if the mince is room temp or at the very least fully defrosted as when I did it, it was still half frozen and my hands are still recovering from the frost bite....

Shape the mince mixture into a round ball. Spray a large pot or castiron casserole dish with oil and add the meatloaf. After a few minutes turn over so that it browns on both sides. Remove from pan.

Add tomato soup, tomato paste and water to the pan. Stir until the mixture comes to the boil. Place the meatloaf carefully back into the pan and surround it with the potato, pumpkin and parsnip. You could also add some wedges or rings of onion in there as well if you wanted to. Cover with the lid and let the mixture simmer for around 40 mins on medium heat.

This makes 4 lovely serves, the vegetables are perfectly cooked, the meatloaf is full of flavour and melt in your mouth tender and it's perfect for a winter's night rugged up on the couch :)


Em x

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