Tikka Lamb Meatloaf
Created by ImPat on May 30, 2016
- Servings: 4
- Prep Time: 15m
- Cook Time: 60m
- Recipe #23887
Ingredients
- 500 grams cauliflower (cut into florets)
- 500 grams ground lamb (lamb mince)
- 1 cup breadcrumbs (fresh, soft)
- 1 large egg (lightly whisked)
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 ounce celery, chopped (1/2 celery stalk, chopped)
- 2 cloves garlic, chopped
- 1/4 cup tikka paste
- 2 cloves garlic, minced
- Fresh gingerroot (2cm piece, grated)
- 1/2 cup green peas (frozen, thawed)
- 2 tablespoons mint, chopped (plus extra leaves to serve)
- 1/4 teaspoon ground turmeric
- Greek style natural yoghurt, to serve
How to Make
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Step 1: Cook cauliflower in a saucepan of boiling water for 2 minutes or until just tender and drain
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Step 2: Preheat oven to 180C/160C fan forced.
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Step 3: Line a 19cm x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles.
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Step 4: Combine mince, breadcrumbs and egg in a large bowl.
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Step 5: Process onion, carrot, celery and garlic in a food processor until finely chopped.
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Step 6: 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.
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Step 7: Top with cauliflower and then bake for 55 minutes or until cooked.
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Step 8: Slice and top with extra mint leaves and sprinkle with turmeric and serve with yoghurt.
Nutritional Facts
- Serving Size: 1 (406.8 g)
- Calories 631
- Total Fat - 40 g
- Saturated Fat - 14.7 g
- Cholesterol - 146.8 mg
- Sodium - 430.2 mg
- Total Carbohydrate - 38 g
- Dietary Fiber - 6.7 g
- Sugars - 14.9 g
- Protein - 31.1 g
- Calcium - 128.2 mg
- Iron - 4.6 mg
- Vitamin C - 73.7 mg
- Thiamin - 0.5 mg