Out Of The Pantry Meatloaf
|Lean minced beef||500 Gram|
|All spice powder||1⁄4 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs), chopped|
|Carrot||1 , grated|
|Onion||1 , grated|
|Worcestershire sauce||1 Tablespoon|
|Wholegrain breadcrumbs||1⁄2 Cup (8 tbs) (fresh)|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||2 Tablespoon|
|Egg||1 , lightly beaten|
|Potatoes||2 Large, peeled, cubed|
|Pumpkin||350 Gram, peeled, cubed|
|Zucchini||2 Large, sliced|
1. Combine first ten ingredients, press into loaf pan (base measurement 20cm x 13cm) cook on MEDIUM for fifteen minutes. Drain. Leave covered for fifteen minutes.
2. Place potatoes into shallow dish, pour in three quarters cupful water, cover, cook on HIGH for five to six minutes or until tender. Drain, leave covered. Place pumpkin in shallow dish, pour in quarter cup water, cover, cook on HIGH for four to five minutes or until tender. Drain, leave covered. Place zucchini in shallow dish, pour in a little water, cover, cook on HIGH for four to five minutes. Drain, leave covered.
3. Turn out meatloaf, slice, cover, reheat on HIGH for three minutes.