Live well. Eat well.

Mini Meatloaf with Tomato & Radish Salad

1h 50mins | Serves 2

    • 2 Peppercorn Extra Lean Beef Burgers, broken up
      into mince
    • 60g (¼ cup) Doongara rice
    • Cooking spray
    • 50g egg
    • 1 small zucchini, finely grated, excess moisture
      squeezed out
    • 50g (⅓ cup) fresh corn kernels, chopped
    • ¼ small red capsicum, finely chopped
    • 2 tbsp finely chopped fresh continental parsley
    • Freshly ground black pepper
Tomato and Radish Salad
  • 45g (3 cups) mixed salad leaves
  • 3 radishes, trimmed, thinly sliced
  • 2 Roma tomatoes, cut into thin wedges
  • 1 Lebanese cucumber, diagonally sliced
  • 2 tsp balsamic vinegar

1 – Cook rice following packet directions. Drain. Set aside for 10 minutes to cool.

2 – Preheat oven to 180°C (fan-forced). Spray a 5.5cm deep, 7cm x 13cm (base measurement) loaf pan with cooking spray. Line with baking paper, allowing paper to overhang sides.

3 – Combine burger mince, egg, zucchini, corn, capsicum, parsley and rice in a medium bowl. Season with pepper.

4 – Put burger mixture into loaf pan. Bake for 40-45 minutes or until cooked through. Set aside for 15 minutes to cool.

5 – Tomato and radish salad: Put all the ingredients in a medium bowl. Drizzle with vinegar to serve.

6 – Slice meatloaf. Serve with the salad.


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