Meatloaf

 

Meatloaf  

serves 4

 

F&H Plan = 0pp per serving

ProPoints Plan = 6pp per serving

 

250g extra lean mince pork 5% fat or less

250g extra lean mince beef 5% fat or less

30g porridge oats

23g tomato puree

15ml Worcestershire sauce

1 egg

1 tsp mustard

1 medium onion

1 tsp mixed herbs

1 clove garlic

 

 

Pre-heat oven on gas mark 4

 Mix the tomato puree/mustard/egg and Worcestershire sauce in a small dish and set aside.

Put pork mince & mince beef into a large bowl add herbs/oats and garlic then mix well. Add the egg mixture and mix well so all is incorporated.

Put into a loaf tin and bake in the oven for approx 1 & 1/2 hours or until it's nice and brown on the top and piping hot in the middle.

 

Meatloaf

 

Fry light olive oil

1 medium onion – finely chopped

1 medium carrot – peeled and cubed

1 celery stick – cubed

2 garlic cloves – crushed

Thyme – 1teaspoon

400g Extra Lean Minced Beef (less than 5%)

500g Extra Lean Minced Pork (less than 5%)

Passata  - 3 tablespoons

Worcestshire sauce (Lea & Perrins) – 1 tablespoon

4 slices of Weight Watchers Brown Danish – breadcrumbs

Parsley – 2 tablespoons

1 egg – medium beaten

Salt and pepper to taste

 

Spicy tomato sauce – Hot or Cold

 

Fry light olive oil

1 medium onion – finely chopped

1 garlic clove – crushed

Chilli Flakes – 1 teaspoon (or more if you like it spicier)

400g tin chopped tomatoes

200ml cold water

Oregano – 1 teaspoon

Passata – 1 tablespoon

 

Meatloaf

 

Spray a saucepan with the fry light olive oil (or fry light spray if you prefer), add in the onion, carrot, celery and garlic and cook until soft – around 8 minutes.  Stir occasionally

 

Stir in the tyme and cook for another 2 minutes stirring continuously.  Remove the pan from the heat and place the veg into a large mixing bowl and leave to cool for a few minutes.

 

Line a 2 pound loaf tin with parchment or greaseproof paper and put oven onto 200 deg/fan 190 deg/gas 5 to pre-heat.

 

Add into the mixing bowl with the veg the beef and pork mince, passata, Worcestershire sauce, breadcrumbs, parsley, egg, salt and pepper and mix together thoroughly.  The mixture should be moist but firm.

 

Place the mixture into the loaf tin and cook in the centre of the over for around 50-60 minutes until browned and firm to touch.

 

Once finished slice and serve hot or cold with whatever you choose.

 

Spicy tomato sauce

 

Spray a saucepan with the fry light olive oil (or fry light if you prefer) add in the onion and garlic and allow to soften for around 8 minutes.

 

Add in the tomatoes, water, oregano and passata and simmer for around 15 minutes.  You can either leave it chunky or whizz it to a smooth sauce depending on how you like it.