Kid Approved: Beef and Feta Meatloaves

Nutrition per serve

Ingredients

• 2pcs carrot
• 2clov garlic
• 50g feta
• 10g smoky barbecue seasoning
• 300g lean beef mince
• 40g panko breadcrumbs
• 50g baby spinach leaves
• 30ml olive oil
• 1pcs egg
• 15ml barbecue sauce
• 5ml red or white wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the carrots in half widthwise, then quarter lengthwise. Crush or finely chop 2 garlic cloves. Coarsely crumble the feta.
2. Step 2 — Roast carrot
   Put the carrot on a lined tray. Scatter over half the barbecue seasoning, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast on the lower oven shelf for 25 mins or until tender.
3. Step 3 — Shape meatloaves
   Meanwhile, put half the breadcrumbs*, beef mince, garlic, remaining barbecue seasoning and 1 egg in a large bowl and season with salt and pepper. Using damp hands, combine well, then add the feta and gently stir to combine. Shape into 2 logs (see Make it yours) and put on the remaining lined tray.
4. Step 4 — Roast meatloaves
   Brush the meatloaves with 2 tsp olive oil and roast on the upper shelf for 15 mins. Brush with 1 tbs barbecue sauce and roast for a further 5 mins or until cooked through.
5. Step 5 — Toss spinach and serve up
   While the meatloaves are roasting, put 2 tsp olive oil and 1 tsp red wine vinegar in a large bowl and season with salt and pepper. Add the spinach and toss to coat. Divide the meatloaves, roasted carrot and spinach among plates and enjoy!
6. Step 6 — Make it yours
   If you prefer, roll tablespoons of the beef mixture into meatballs instead. Cook in a frypan over medium heat until browned and cooked through.

Allergens

Eier, Sulfit, Milch, Gluten, Wheat