Glazed Meatloaf

27 Apr

Ok, if you’re really game your kids could have alot of fun getting really messy and hands on with this recipe and really you can’t go wrong.

I myself just made it by myself… Thomas sat this one out.

The great thing about this meatloaf is that there are so many vegetables in it that it’s a meal in itself. This recipe is from a Woman’s Weekly cookbook called “Healthy Babies”.

(sorry about the picture – I just can’t get meatloaf to look good in a photo!)


1 trimmed corn cob (250g)

1 medium carrot (120g) grated coarsley

1 medium zucchini (120g) grated coarsley

1 baby beetroot (25g) peeled, grated coarsley

600g beef mince

1 egg

1/2 cup packaged breadcrumbs

2 tablespoons each barbeque and tomato sauce


Preheat oven to 200 degrees. Grease (or line with baking paper) 12cmx22cm loaf pan.

Remove kernels from corn, combine carrot, zucchini, corn, beetroot, mince, egg and breadcrumbs in a large bowl. (Get the kids involved in this step by mixing it all with their hands – it’s a great sensory activity!)

Press mixture into pan and cover with foil. Bake for 40 minutes.

Remove loaf from pan, drain excess juices.

Turn pan upside down onto foil or baking paper lined oven tray.

Brush loaf with combined sauces, bake uncovered , brushing occasionally with sauce mixture about 20 minutes or until loaf is cooked through. Stand 10 minutes before slicing thickly.

Serve with extra sauce.

I usually serve this with mashed potato and steamed green beans (not that they get eaten!).


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