So, since we can’t have the beetroot brownie too regularly for dinner, I guess I’ll move onto recommending this delightful pink meatloaf as a way of getting beetroot into your kiddies. Using fresh grated beetroot gives it a definite pink tinge, which is perfect for little girls with a meat aversion (like Miss Fruitarian). A 225g can of beetroot can be substituted, but boring brown will prevail.
Apparently (so you’ve told me on Facebook), meatloaf is a bit popular. It IS a perfect easy-cook, that can sit in the fridge all week and be easily reheated or put on toasties or spuds. And an egg-free meatloaf recipe was requested, which is why you’re getting this snippet recipe from the second Vegie Smugglers cookbook (buy the digital cookbook here).
500g beef mince
1-cup fresh breadcrumbs (about 1 slice of bread)
1 onion, roughly chopped
2 cloves garlic
1 zucchini, chopped
1 beetroot, peeled, quartered
1 carrot, peeled, chopped
3 tbsp tomato sauce
1 tbsp Worcester sauce
Salt & pepper
Preheat oven to 180C. Spray a 10x18cm loaf tin with canola spray and line with baking paper.
Add the mince to a large mixing bowl.
If you have a hand-held food processor, use it to make the breadcrumbs from a slice of bread. Add to the mince. Pulse the onion and garlic, add to the mince. Pulse to chop the zucchini, then carrot, then beetroot (use gloves to avoid staining your hands), adding to the mince mixture each time. (NOTE – A grater will work perfectly for those of you without small kitchen contraptions).
Pour over the sauces and season really well. Use your (gloved) hand to mix everything together really well, then press into the loaf tin.
Bake 45-50 minutes until cooked through.
SERVES 2 ADULTS AND 4 KIDS