Beef / Pork

Kangaroo Meatloaf with Herbed Tomato Glaze is for Dinner.

Kangaroo Meatloaf with Herbed Tomato Glaze takes 30 minutes to prepare.

Kangaroo Meatloaf with Herbed Tomato Glaze takes 95 minutes to cook.

Kangaroo Meatloaf with Herbed Tomato Glaze makes 8 servings.

The ingredients for Kangaroo Meatloaf with Herbed Tomato Glaze are:

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)

Here is how you make Kangaroo Meatloaf with Herbed Tomato Glaze:

Preheat oven 180CLine a large loaf tin with foil, leaving some overhanging the edges all roundin 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 handsPress the meat into the lined loaf tin, being careful not to dig holes in the foil, smooth the top.Drain the cherry tomatoes reserving juiceCombine 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 throughRest for 15 min before cutting. N.B. This meatloaf will cut better if cooled and chilled, than if cut hot.. Serves 8

The nutritional information for Kangaroo Meatloaf with Herbed Tomato Glaze is:

• 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