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).
All hail the photographers and stylists who can make meatloaf look good.
Pink meatloaf
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
Mama K said,
March 25, 2011 @ 2:52 pm
I just ordered your book. Crossing fingers this is the answer to my feeding problems!
wendyblume said,
March 25, 2011 @ 3:21 pm
I hope so too!!!! Email me and let me know what your current problem is and I’ll map out some suggested recipes. wendy xx
Elizabeth said,
April 27, 2011 @ 4:27 pm
I’m cooking the beetroot meatloaf tonight!!
I’ll let you know how my fussy eaters go…fingers crossed the pink meat idea will work a treat with my little girl!!
wendyblume said,
April 27, 2011 @ 6:50 pm
Good luck! Xx
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Barbara Good said,
June 22, 2014 @ 5:29 pm
This one had turned into a very popular winter staple in house since I bought VS 1 and 2 a couple of weeks ago (you’ll be pleased to hear you’re smashing the averages with the number of recipes cooked out of both!). Miss Five, a true carnivore, can’t get enough of this one and with a few beetroots coming in my regular vegie boxes it’s perfect. However, I need to advice on what to do to get it to hold its shape once I cut it. I went with the recipe as is the first time and when I sliced it all the pieces collapsed (tasted great nonetheless, but looked a little less perfect on the plate). The next time I added an egg to the mix, but I had the same trouble. Should I up the bread crumbs, try something else, or is it just the nature of this particular meat loaf?
wendyblume said,
June 22, 2014 @ 5:47 pm
Yes, try smattering in a few extra breadcrumbs, although I do admit that it is a bit crumbly when cut fresh from the oven. Glad to hear that the cookbooks have already earned their keep! x
Barbara Good said,
June 22, 2014 @ 6:30 pm
I’ll try that, I also thought perhaps 10 minutes on the bench before cutting would help…. but we’re always ravenous so that will be a tall order! Thanks.
Hey there……. | The New Good Life said,
June 22, 2014 @ 6:27 pm
[…] I’ve done the pink meatloaf (no pictures as I’ve had some logistical issues…. it falls apart as I cut it) and the […]
Danielle Jean-Louis said,
January 26, 2016 @ 8:36 pm
I ordered your e-book package yesterday and thought I would google this particular recipe to read the comments.. I am looking forward to trying it, my daughter is 19.5 months and a fussy eater at times.. I had given up making her special meals hence buying your e-book pack so this way I make for family and if she doesnt eat it so be it (well I say that but I am a shocker and keep on re-offering her food which I know is a big no no but I am that “sucker-mum” ;-)).. Thanks for the books.. I hope I am successful in smuggling vegetables in to meals, I shall comment on what works xx