Tired of the same old dinner dishes and ready for a tasty twist on an all-time classic? Look no further than this delicious rosemary, beef, and potato meatloaf. We promise it will be a hit with everyone in your family, even the picky eaters, thanks to its hidden veggie goodness!

Source: Taste

Here are the ingredients you need:

1. A medium zucchini
2. 450g of potatoes, peeled, chopped
3. 50g of butter, chopped
4. 3/4 cup of mozzarella cheese, grated
5. 650g of beef mince
6. A medium brown onion, finely grated
7. A medium carrot, finely grated
8. A tbsp of rosemary, finely chopped
9. Two eggs, lightly beaten
10. Half a cup of soft fresh breadcrumbs
11. Half a cup of tomato sauce
12. Two tbsp of Worcestershire sauce
13. Two tbsp of wholegrain mustard
14. Steamed vegetables (such as broccolini) to serve

Start by preheating your oven to 200C or 180C fan-forced. Then, line the base and sides of a loaf pan with a sheet of baking paper. Extend the paper over the sides.

Meanwhile, coarsely grate the zucchini, then using your hands, squeeze the excess liquid. Place the potatoes in a large saucepan and fill it with water. Boil them for 15 minutes uncovered or until the potatoes are tender. Drain and return the potatoes to the pan. Add some butter as well as half a cup of the mozzarella before mashing until almost smooth. Don’t forget to season it with salt and pepper.

In a large bowl, combine the mince, onion, carrot, zucchini, rosemary, beaten egg, breadcrumbs, sauces, and mustard. Use your hands to mix the ingredients thoroughly. Then, press the mince mixture into the prepared pan and smooth the top. Top it with the mashed potato and use a fork to swirl the surface of the potato lightly. Sprinkle with the remaining mozzarella.

Pop it in the oven for 45 to 50 minutes or until the meatloaf is firm and cooked. Let the meatloaf rest for 10 minutes. Serve with a generous amount of steamed vegetables like broccolini.

We hope this recipe inspires you to try something new in the kitchen. Happy cooking!

 

[Catherines]

Thank you Sethia for your recipe, I'll have to try it.
Here's one from me which is similar to yours but with tinned salmon - I often whip up my version of 'Salmon Pie (or slice, or Quiche - whatever you choose to call it!).

A tin of pink salmon (bones removed as I don't like them) or salmon fillets, pasta of your choice (spiral, narrow macaroni and such - the smaller ones), 1-2 cups mixed vegetables of your choice (fresh or frozen), 1/2-1 cup grated carrot, bottle of Tuna Pasta bake (you can also use any of the flavoured Pasta Bakes you choose), some self-raising flour to bind all the ingredients together and make it rise a little (about 1/2 to 1 cup), 1 cup of grated cheese (+ 1/2 cup extra for the top) and 2 eggs. Cook & drain the pasta, break up the salmon into bite sized pieces and mix everything (including lightly beaten eggs), into the pasta along with some pepper & a little salt. Put into a lightly greased oblong dish and sprinkle extra cheese on top and some breadcrumbs if you like to give it some crunch. Bake @ 180 degrees until set or to your liking (probably 20 minutes). Make sure cheese is not burning on top - everything should be nicely set like a quiche. Adding chopped capsicum into the mix gives the dish a nice taste.

This way you're getting some of your daily vegies and some fish. The time-consuming part of this recipe is removing the bones from tinned salmon! This dish goes for 2-3 meals each for my husband and myself. I buy 7 pcs of salmon fillets from Aldi for $27.99 ($4 each & if using them I use 2 fillets in the dish).

 

[Rosemary13]

Tired of the same old dinner dishes and ready for a tasty twist on an all-time classic? Look no further than this delicious rosemary, beef, and potato meatloaf. We promise it will be a hit with everyone in your family, even the picky eaters, thanks to its hidden veggie goodness!

View attachment 17819

Source: Taste

Here are the ingredients you need:

1. A medium zucchini
2. 450g of potatoes, peeled, chopped
3. 50g of butter, chopped
4. 3/4 cup of mozzarella cheese, grated
5. 650g of beef mince
6. A medium brown onion, finely grated
7. A medium carrot, finely grated
8. A tbsp of rosemary, finely chopped
9. Two eggs, lightly beaten
10. Half a cup of soft fresh breadcrumbs
11. Half a cup of tomato sauce
12. Two tbsp of Worcestershire sauce
13. Two tbsp of wholegrain mustard
14. Steamed vegetables (such as broccolini) to serve

Start by preheating your oven to 200C or 180C fan-forced. Then, line the base and sides of a loaf pan with a sheet of baking paper. Extend the paper over the sides.

Meanwhile, coarsely grate the zucchini, then using your hands, squeeze the excess liquid. Place the potatoes in a large saucepan and fill it with water. Boil them for 15 minutes uncovered or until the potatoes are tender. Drain and return the potatoes to the pan. Add some butter as well as half a cup of the mozzarella before mashing until almost smooth. Don’t forget to season it with salt and pepper.

In a large bowl, combine the mince, onion, carrot, zucchini, rosemary, beaten egg, breadcrumbs, sauces, and mustard. Use your hands to mix the ingredients thoroughly. Then, press the mince mixture into the prepared pan and smooth the top. Top it with the mashed potato and use a fork to swirl the surface of the potato lightly. Sprinkle with the remaining mozzarella.

Pop it in the oven for 45 to 50 minutes or until the meatloaf is firm and cooked. Let the meatloaf rest for 10 minutes. Serve with a generous amount of steamed vegetables like broccolini.

We hope this recipe inspires you to try something new in the kitchen. Happy cooking!

Looking forward to trying this meatloaf thank you for the recipe.

 

[Wendyfraser]

Tired of the same old dinner dishes and ready for a tasty twist on an all-time classic? Look no further than this delicious rosemary, beef, and potato meatloaf. We promise it will be a hit with everyone in your family, even the picky eaters, thanks to its hidden veggie goodness!

View attachment 17819

Source: Taste

Here are the ingredients you need:

1. A medium zucchini
2. 450g of potatoes, peeled, chopped
3. 50g of butter, chopped
4. 3/4 cup of mozzarella cheese, grated
5. 650g of beef mince
6. A medium brown onion, finely grated
7. A medium carrot, finely grated
8. A tbsp of rosemary, finely chopped
9. Two eggs, lightly beaten
10. Half a cup of soft fresh breadcrumbs
11. Half a cup of tomato sauce
12. Two tbsp of Worcestershire sauce
13. Two tbsp of wholegrain mustard
14. Steamed vegetables (such as broccolini) to serve

Start by preheating your oven to 200C or 180C fan-forced. Then, line the base and sides of a loaf pan with a sheet of baking paper. Extend the paper over the sides.

Meanwhile, coarsely grate the zucchini, then using your hands, squeeze the excess liquid. Place the potatoes in a large saucepan and fill it with water. Boil them for 15 minutes uncovered or until the potatoes are tender. Drain and return the potatoes to the pan. Add some butter as well as half a cup of the mozzarella before mashing until almost smooth. Don’t forget to season it with salt and pepper.

In a large bowl, combine the mince, onion, carrot, zucchini, rosemary, beaten egg, breadcrumbs, sauces, and mustard. Use your hands to mix the ingredients thoroughly. Then, press the mince mixture into the prepared pan and smooth the top. Top it with the mashed potato and use a fork to swirl the surface of the potato lightly. Sprinkle with the remaining mozzarella.

Pop it in the oven for 45 to 50 minutes or until the meatloaf is firm and cooked. Let the meatloaf rest for 10 minutes. Serve with a generous amount of steamed vegetables like broccolini.

We hope this recipe inspires you to try something new in the kitchen. Happy cooking!

 

[Wendyfraser]

I love your recipes so thanks for them, they are easy and so tasty

 

[byrnsie]

Tired of the same old dinner dishes and ready for a tasty twist on an all-time classic? Look no further than this delicious rosemary, beef, and potato meatloaf. We promise it will be a hit with everyone in your family, even the picky eaters, thanks to its hidden veggie goodness!

View attachment 17819

Source: Taste

Here are the ingredients you need:

1. A medium zucchini
2. 450g of potatoes, peeled, chopped
3. 50g of butter, chopped
4. 3/4 cup of mozzarella cheese, grated
5. 650g of beef mince
6. A medium brown onion, finely grated
7. A medium carrot, finely grated
8. A tbsp of rosemary, finely chopped
9. Two eggs, lightly beaten
10. Half a cup of soft fresh breadcrumbs
11. Half a cup of tomato sauce
12. Two tbsp of Worcestershire sauce
13. Two tbsp of wholegrain mustard
14. Steamed vegetables (such as broccolini) to serve

Start by preheating your oven to 200C or 180C fan-forced. Then, line the base and sides of a loaf pan with a sheet of baking paper. Extend the paper over the sides.

Meanwhile, coarsely grate the zucchini, then using your hands, squeeze the excess liquid. Place the potatoes in a large saucepan and fill it with water. Boil them for 15 minutes uncovered or until the potatoes are tender. Drain and return the potatoes to the pan. Add some butter as well as half a cup of the mozzarella before mashing until almost smooth. Don’t forget to season it with salt and pepper.

In a large bowl, combine the mince, onion, carrot, zucchini, rosemary, beaten egg, breadcrumbs, sauces, and mustard. Use your hands to mix the ingredients thoroughly. Then, press the mince mixture into the prepared pan and smooth the top. Top it with the mashed potato and use a fork to swirl the surface of the potato lightly. Sprinkle with the remaining mozzarella.

Pop it in the oven for 45 to 50 minutes or until the meatloaf is firm and cooked. Let the meatloaf rest for 10 minutes. Serve with a generous amount of steamed vegetables like broccolini.

We hope this recipe inspires you to try something new in the kitchen. Happy cooking!

 

[SGH]

This has turned into one of our favourites, 5/5 one of the best meatloaf recipes we have tried and it will be cooked again and again.

 

[izza]

Tired of the same old dinner dishes and ready for a tasty twist on an all-time classic? Look no further than this delicious rosemary, beef, and potato meatloaf. We promise it will be a hit with everyone in your family, even the picky eaters, thanks to its hidden veggie goodness!

View attachment 17819

Source: Taste

Here are the ingredients you need:

1. A medium zucchini
2. 450g of potatoes, peeled, chopped
3. 50g of butter, chopped
4. 3/4 cup of mozzarella cheese, grated
5. 650g of beef mince
6. A medium brown onion, finely grated
7. A medium carrot, finely grated
8. A tbsp of rosemary, finely chopped
9. Two eggs, lightly beaten
10. Half a cup of soft fresh breadcrumbs
11. Half a cup of tomato sauce
12. Two tbsp of Worcestershire sauce
13. Two tbsp of wholegrain mustard
14. Steamed vegetables (such as broccolini) to serve

Start by preheating your oven to 200C or 180C fan-forced. Then, line the base and sides of a loaf pan with a sheet of baking paper. Extend the paper over the sides.

Meanwhile, coarsely grate the zucchini, then using your hands, squeeze the excess liquid. Place the potatoes in a large saucepan and fill it with water. Boil them for 15 minutes uncovered or until the potatoes are tender. Drain and return the potatoes to the pan. Add some butter as well as half a cup of the mozzarella before mashing until almost smooth. Don’t forget to season it with salt and pepper.

In a large bowl, combine the mince, onion, carrot, zucchini, rosemary, beaten egg, breadcrumbs, sauces, and mustard. Use your hands to mix the ingredients thoroughly. Then, press the mince mixture into the prepared pan and smooth the top. Top it with the mashed potato and use a fork to swirl the surface of the potato lightly. Sprinkle with the remaining mozzarella.

Pop it in the oven for 45 to 50 minutes or until the meatloaf is firm and cooked. Let the meatloaf rest for 10 minutes. Serve with a generous amount of steamed vegetables like broccolini.

We hope this recipe inspires you to try something new in the kitchen. Happy cooking!

Can't wait to try it.