- Prep Time: 20
- Cook Time: 40
- Ready Time: 60
Ingredients
- 2 garlic cloves, crushed 500g cherry truss tomatoes Rocket leaves, to serve
- 500g beef mince
- 135g jar red pepper tapenade
- 1 medium zucchini, grated
- 500g cherry truss tomatoes
400g can lentils, drained, rinsed
1 cup fresh breadcrumbs
1 egg, lightly beaten
4 rashers rindless shortcut bacon, finely chopped
1 medium brown onion, halved, thinly sliced
Recipe Steps:
- 1. Preheat oven to 200°C/180°C fan-forced. Grease a 7cm deep, 10cm x 21cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at both long ends.
- 2. Place garlic, mince, tapenade, zucchini, lentils, breadcrumbs, egg and bacon in a bowl. Season with salt and pepper. Using hands, mix to combine. Press mixture into pan. Lightly press onion into top. Bake for 50 to 55 minutes or until cooked through.
- 3. Place tomatoes on a baking tray lined with baking paper. Season with salt and pepper. Add to oven for last 15 minutes of meatloaf cooking time. Cool meatloaf for 10 minutes. Lift from pan. Serve with tomatoes and rocket.