Try this super tasty rosemary, beef & potato meatloaf for dinner, it’s full of hidden veggies and is great for picky eaters.

Prep Time : 0:30 | Cook Time : 1:05 | Total Time : 1:35 | Serving : 6 person.

Ingredients

• 1 medium zucchini

• 450g potatoes, peeled, chopped

• 50g butter, chopped

• 3/4 cup mozzarella cheese, grated

• 650g beef mince

• 1 medium brown onion, finely grated

• 1 medium carrot, finely grated

• 1 tablespoon rosemary, finely chopped

• 2 eggs, lightly beaten

• 1/2 cup soft fresh breadcrumbs

• 1/2 cup tomato sauce (ketchup)

• 2 tablespoon worcestershire sauce

• 2 tablespoon wholegrain mustard

• Steamed vegetables (such as broccolini), to serve

Method

• Step 1

  Preheat oven to 200C/180C fan-forced. Line base and sides of a 21x10cm loaf pan with baking paper, extending the paper over the sides. Coarsely grate zucchini. Using your hands, squeeze excess liquid from zucchini.

• Step 2

  Place potato in a large saucepan and cover with water. Bring to the boil. Boil uncovered for 15 minutes, or until potato is tender. Drain, then return potato to pan. Add butter and 1/2 cup of the mozzarella, then mash until almost smooth. Season with salt and pepper.

• Step 3

  Combine mince, onion, carrot, zucchini, rosemary, beaten egg, breadcrumbs, sauces and mustard in a large bowl. Use your hands to mix well. Press mince mixture into prepared pan and smooth the top. Top with potato. Using a fork, swirl surface of potato. Sprinkle with remaining mozzarella. Bake for 45-50 minutes or until firm and cooked. Let stand for 10 minutes. Serve slices of meatloaf with vegetables.