May 30, 2016
Comfort Food, Dinner, Main Dish,
Meatloaf, Lamb/Mutton, Vegetables, Cauliflower, Peas , Budget-Friendly, Easy/Beginner Cooking, Sunday Dinner, Weeknight Meals, Food Processor, Oven Bake more
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"This was part of a feature in Recipe + magazine for 10 ways with meatloaf and the other 10 require 1 quantity of this recipe."
Cook cauliflower in a saucepan of boiling water for 2 minutes or until just tender and drain
Preheat oven to 180C/160C fan forced.
Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
Combine mince, breadcrumbs and egg in a large bowl.
Process onion, carrot, celery and garlic in a food processor until finely chopped.
Using hands squeeze excess liquid from vegetable mixture and then add to mince mixture and then add tikka paste, garlic, ginger, peas and mint and mix well and then spoon into prepared pan and level surface.
Top with cauliflower and then bake for 55 minutes or until cooked.
Slice and top with extra mint leaves and sprinkle with turmeric and serve with yoghurt.
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