Beef and Bean Meatloaf

Serves 4. core.

2 brown onions
3 carrots, peeled, trimmed
2 zucchini, trimmed
500g premium lean minced beef
420g can edgell red kidney beans, drained and rinsed
1 cup rolled oats
1 egg lightly beaten
3 teaspoons dried italian herbs
cooking spray

Preheat oven to 180° celcius. Grease a 7cm deep 11cm x 21 cms base loaf pan with cooking spray. Line base adn sides with baking paper, allowing a 2cm overhang at both long ends.

Roughly chop 1 onion, 1 carrot and 1 zucchini. Place in a food processor (or grate by hand). Process for 30 seconds or until finely chopped. Transfer to a large bowl. Add mince, beans, oats, egg and 2 teaspoons of italian herbs. Using clean hands, mix until well combined.
Press mixture firmly into pan. Place on the lower shelf of the oven. Bake for 25 mins.

Meanwhile, cut remaining onion into wedges. cut remaining carrots and zucchini into 2 cms pieces. Place in a baking dish. Spray lightly with oil. Toss to coat. sprinkle with remaining italian herbs. Place above the meatloaf. bake both for a further 35 minutes or until the meatloaf is firm to touch. Remove meatloaf from oven. Stand for 10 minutes. turn vegetables over and bake for a further 10 minutes or until tender.
Slice meatloaf and serve with vegetables and light tomato sauce if desired.