1/2 cup brown rice
350g lean beef mince
375g cherry tomatoes
1 egg, lightly beaten
1 zucchini, thinly sliced
1 carrot, peeled, grated
1 garlic clove, crushed
olive oil cooking spray
1 small red onion, grated
2 tablespoons tomato sauce
60g low-fat feta cheese, crumbled
1 tablespoon worcestershire sauce
2 tablespoons basil leaves, shredded
Instructions :
1. Cook rice following absorption method on packet. Set aside to cool.
2. Preheat oven to 200°C. Grease base and sides of a 7cm-deep, 10cm x 18cm (base) loaf pan.
3. Line with baking paper, allowing a 2cm overhang at both long ends.
4. Combine rice, onion, mince, carrot, feta, sauces, egg and basil in a bowl. Mix well. Press into prepared pan.
5. Place zucchini, tomatoes and garlic in a bowl. Spray with oil. Toss to combine.
6. Spoon over meatloaf. Bake for 60 to 80 minutes or until meatloaf is firm. Stand for 10 minutes.
7. Slice and serve.
Source photo : https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOnsrwgIu6v-zcoWaiVm4AtTtYIMKVd735mpeJ2pk-fdFCj2booEzTDSDKESEGnsMMpdd0Jiu0FFSxDdciewH7f4YuJ0a58dslHYKmZfzt7iwTC7u8Sjyqs2lrI0A24DByHzal4DoUg-YR/s400/b.jpg
