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