Italian-Style Meatloaf.

• Ingredients

• 600g pork and veal mince
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 small red capsicum, finely chopped
• 1 small tomato, deseeded, finely chopped
• 1 cup fresh breadcrumbs
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 egg, lightly beaten
• Steamed corn cobs and green beans, to serve

• Nutrition

Energy 1734kJ	Fat saturated 4.60g
Fat Total 13.40g	Carbohydrate sugars -
Carbohydrate Total 30.60g	Dietary Fibre 6.00g
Protein 39.50g	Cholesterol 153.00mg
Sodium 320mg

All nutrition values are per serve.

• Method

1. Step 1
   Preheat oven to 180°C/160°C fan-forced. Lightly grease a 7cm-deep, 9cm x 22cm (base) loaf pan. Line with baking paper, allowing a 2cm overhang at long ends.
2. Step 2
   Combine mince, onion, garlic, capsicum, tomato, breadcrumbs, tomato paste, oregano and egg in a bowl. Press into prepared pan.
3. Step 3
   Bake for 50 minutes or until firm to touch. Stand in pan for 10 minutes. Lift out onto a board. Slice. Serve with corn and beans.