Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, chopped

  3. 500g veal mince

  4. cup dried breadcrumbs

  5. cup chopped char-grilled capsicum

  6. 2 tablespoons tomato paste

  7. 1 tablespoon oregano leaves, plus

  8. 2 sprigs, halved

  9. 1 egg, lightly beaten

  10. cup fruit chutney

  11. cup grated parmesan

  12. Baby spinach leaves, to serve

  13. Chive potatoes:

  14. 6 chat potatoes, quartered, boiled

  15. 30g butter

  16. 2 tablespoons snipped chives

Instructions Jump to Ingredients ↑

  1. Preheat oven to hot, 200°C. Line an oven tray with foil.

  2. Heat oil in a frying pan on medium. Saute onion 3-4 minutes. Transfer to a large bowl.

  3. Add mince, half breadcrumbs, capsicum, half the paste, oregano leaves and egg to onion. Season. Shape into mini loaves. Place on tray. Chill 15 minutes. Bake 10 minutes.

  4. Meanwhile in a bowl, combine chutney and remaining tomato paste. Set aside.

  5. Chive potatoes: Toss hot potatoes with butter and chives. Cover to keep warm.

  6. Reduce oven to moderate, 180°C. Spread meatloaves with chutney mixture. Sprinkle with remaining crumbs and parmesan. Top with oregano sprigs. Bake 10-15 minutes.

  7. For our full budget weekday meal planner and shopping list, see this week's Woman's Day (on sale April 6).


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