A winning meal for any dining table. Serve this juicy and delicious v2 meatloaf at your next family dinner, or use this recipe for easy meal prep.
2 whole eggs
1 brown onion, finely diced
4 cloves of garlic, crushed
1 cup panko bread crumbs
1 cup cottage cheese
½ cup chopped parsley
½ cup chopped walnuts
4 tablespoons BBQ sauce
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon ground cumin
½ tablespoon dried thyme
Salt and pepper, to taste
Preheat oven to 160°C (180°C fan forced).
Heat oil in a small frypan over medium heat, sauté the onion and garlic until translucent. Set aside to cool.
Measure out 2 tablespoons of BBQ sauce and set aside for later.
In a large bowl, mix all other ingredients until combined. Season with salt & pepper.
Line a 1.5L loaf tin with baking paper.
Spoon your loaf mixture into the tin evenly. Cover the loaf with one layer of baking paper followed by one layer of aluminium foil.
Place on a tray and bake in the oven for 1.5 hours or internal temperature reaches 80°C.
Remove the loaf from the oven, remove foil and baking paper, and leave to cool, uncovered, for 10 minutes.
Once cooled, gently lift the loaf out of the tin and place on a lined oven proof tray. Brush the remaining 2 tbsp of BBQ sauce evenly over the loaf and bake for a further 15 - 20 minutes or until golden.
Cool the loaf for 15 minutes before slicing.
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