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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 237.2
  • Total Fat: 7.0 g
  • Cholesterol: 46.2 mg
  • Sodium: 121.7 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 31.6 g

View full nutritional breakdown of Kangaroo Meatloaf with Herbed Tomato Glaze calories by ingredient
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Kangaroo Meatloaf with Herbed Tomato Glaze

Submitted by: EMMABE1
Kangaroo Meatloaf with Herbed Tomato Glaze

Introduction

Heavily adapted from a recipe from Tony Ferguson
Lean beef or chicken mince can be used instead of kangaroo
Any tomato based pasta sauce can be used instead of Leggos
The nutritional values need recalculating with any changes to the ingredients.
Heavily adapted from a recipe from Tony Ferguson
Lean beef or chicken mince can be used instead of kangaroo
Any tomato based pasta sauce can be used instead of Leggos
The nutritional values need recalculating with any changes to the ingredients.

Number of Servings: 8

Ingredients

    1kg minced kangaroo
    1 onion, finely chopped
    2 lg carrot, grated
    1 stick celery, grated
    1 med capsicum, finely chopped
    1 tsp olive oil
    3 Tbs wheat germ
    3 Tbs oat bran
    1 tsp garlic powder,
    1 Tbs chopped parsley
    1 Tbs mixed Italian dried herbs
    2 tsp dijon mustard
    2 eggs
    420g can cherry tomatoes (divided)
    350g jar Leggos Stir Through Semi-dried Tomato, Basil and Parmesan Sauce (divided)

Directions

Preheat oven 180C
Line a large loaf tin with foil, leaving some overhanging the edges all round
in a non stick pan, heat the oil, add the onion, and capsicum and cook gently until softened, and dried off, (there should be no liquid left).
In a large mixing bowl combine meat, eggs, vegetables, 3Tbs pasta sauce, mustard, herbs, parsley, garlic, oat bran and wheat germ and mix together very well using your hands
Press the meat into the lined loaf tin, being careful not to dig holes in the foil, smooth the top.
Drain the cherry tomatoes reserving juice
Combine the half the cherry tomato juice, and the cherry tomatoes and remaining pasta sauce in a bowl. Pour over meatloaf.
Cook 65-75 min or until cooked through
Rest for 15 min before cutting.
N.B. This meatloaf will cut better if cooled and chilled, than if cut hot..
Serves 8






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