Recipe Detail



Preparation: 15 min | Cooking time: 55 mins | Serves 6

3 tbs olive oil

200g button mushrooms, thinly sliced

200g Swiss brown mushrooms, thinly sliced

700g regular beef mince

250g packet microwave rice and quinoa (pre-cooked)

4 green onions, finely chopped

1 medium carrot, peeled, grated

1 medium zucchini, grated

100g (½ cup) roasted or char-grilled capsicum, chopped

½ cup finely grated parmesan

1 tbs fresh thyme leaves

250g cherry truss tomatoes

STEP 1: Preheat oven to 180°C fan-forced. Lightly grease a 5cm deep, 13cm x 23cm (base) loaf pan.

STEP 2: Heat 2 tablespoons of the oil in a large non-stick frying pan over high heat. Add mushrooms. Cook, stirring occasionally, for about 4 minutes, or until mushrooms are softened. Transfer to a large bowl. Set aside to cool. Drain off any liquid. Transfer½ cup of mushrooms to a bowl and set aside.

STEP 3: Add mince, precooked rice and quinoa, green onions, carrot, zucchini, capsicum and half the parmesan and half the thyme to mushrooms in the pan. Season. Mix with clean hands until well combined. Press mixture into prepared pan. Smooth surface. Sprinkle over reserved mushrooms and remaining thyme, gently pressing them into the meatloaf. Bake for about 40-45 minutes, or until cooked when tested with a skewer. Stand for 15 minutes.

STEP 4: Meanwhile, increase oven to 220°C fan-forced. Place tomatoes onto a greased baking tray. Drizzle with remaining oil. Season. Roast for about 5 minutes, or until skins start to split. Turn meatloaf onto a tray, then turn upright. Sprinkle over remaining parmesan, slice and serve with roasted tomatoes.

TIP After grating the vegetables, place in a clean into a tea-towel and squeeze out excess moisture.


Recipe Courtesy of Australian Mushroom Growers