Indian Meatloaf
Get dinner sorted with this easy Indian-style meatloaf. It's a flavourful, budget-friendly family winner that's simple to bake.
Ingredients
- 1 red onion, peeled and finely diced
- 1 1/2 tablespoons curry powder
- 1 1/4 cups cooked rice
- 1 tablespoons thyme
- 400 grams diced tomatoes
- 1/2 cup beef flavour stock cubes
- 250 grams carrots
- 2 tablespoons fresh parsley, chopped
- 30 grams butter
- 650 grams beef mince
- 1/4 cup worcestershire sauce
- 2 teaspoons minced garlic
- 1 egg, beaten
- 1 broccoli, cut into florets
- 1 red onion, peeled and finely diced
- 1 1/2 tablespoons curry powder
- 1 1/4 cups cooked rice
- 1 tablespoons thyme
- 400 grams diced tomatoes
- 1/2 cup beef flavour stock cubes
- 250 grams carrots
- 2 tablespoons fresh parsley, chopped
- 30 grams butter
- 650 grams beef mince
- 1/4 cup worcestershire sauce
- 2 teaspoons minced garlic
- 1 egg, beaten
- 1 broccoli, cut into florets
- Step 1 of 3Preheat oven to 180ºC. Mix together mince, onion, garlic and 1 Tbsp curry powder. Work in the cooked rice, thyme, egg, Worcestershire sauce and half the canned tomatoes.
- Step 2 of 3Mould into a loaf shape and place in a shallow oven-proof dish, or press the mixture into a greased loaf tin. Bake in oven for 30 minutes. Stir the remaining tomatoes and curry powder in with the beef stock. When meatloaf has baked for 30 minutes, pour the tomato mixture over the top. Return to the oven and cook a further 20 minutes.
- Step 3 of 3Garnish with remaining tomato mixture and 1 Tbsp parsley. Rest the meatloaf for 5 minutes before carving into thick slices. Serve with steamed broccoli, carrot sticks in butter and 1 Tbsp chopped parsley.
Method
- Step 1 of 3Preheat oven to 180ºC. Mix together mince, onion, garlic and 1 Tbsp curry powder. Work in the cooked rice, thyme, egg, Worcestershire sauce and half the canned tomatoes.
- Step 2 of 3Mould into a loaf shape and place in a shallow oven-proof dish, or press the mixture into a greased loaf tin. Bake in oven for 30 minutes. Stir the remaining tomatoes and curry powder in with the beef stock. When meatloaf has baked for 30 minutes, pour the tomato mixture over the top. Return to the oven and cook a further 20 minutes.
- Step 3 of 3Garnish with remaining tomato mixture and 1 Tbsp parsley. Rest the meatloaf for 5 minutes before carving into thick slices. Serve with steamed broccoli, carrot sticks in butter and 1 Tbsp chopped parsley.
Method
- Step 1 of 3Preheat oven to 180ºC. Mix together mince, onion, garlic and 1 Tbsp curry powder. Work in the cooked rice, thyme, egg, Worcestershire sauce and half the canned tomatoes.
- Step 2 of 3Mould into a loaf shape and place in a shallow oven-proof dish, or press the mixture into a greased loaf tin. Bake in oven for 30 minutes. Stir the remaining tomatoes and curry powder in with the beef stock. When meatloaf has baked for 30 minutes, pour the tomato mixture over the top. Return to the oven and cook a further 20 minutes.
- Step 3 of 3Garnish with remaining tomato mixture and 1 Tbsp parsley. Rest the meatloaf for 5 minutes before carving into thick slices. Serve with steamed broccoli, carrot sticks in butter and 1 Tbsp chopped parsley.