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Australian Meatloaf Recipe


250g lamb mince
250g pork mince
1 onion, peeled, coarsely grated
1 carrot, peeled, coarsely grated
1/2 cup (35g) fresh breadcrumbs
1/2 cup chopped fresh mint
1 egg, lightly beaten
1 garlic clove, crushed
1 tsp paprika
Tomato chutney, to serve


Preheat oven to 170°C. Line a 9cm x 19cm loaf pan with non-stick baking paper. Use clean hands to combine both minces, onion, carrot, breadcrumbs, mint, egg, garlic and paprika in a bowl.

Press the mixture into the loaf pan and smooth the surface. Cover with foil. Bake for 30 minutes. Remove the foil and bake for 30 minutes or until the juices run clear when pierced with a skewer. Drain off the liquid. Rest in the pan for 5 minutes. Remove and serve hot, warm or at room temperature.

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