Preheat your oven to 190°C.
Prepare your veggies by peeling and chopping and keep aside. You can also use a food processor if you are short on time but keep your veggies separate.
In a large saucepan, sauté the onions and garlic in a little olive oil until soft and translucent. Add the veggie spices and the mushrooms and carrots and sauté for another minute. Set aside to cool down.
In a large mixing bowl combine the beef mince, oat bran and 1 beaten egg. Season with the salt, paprika and a good helping of freshly ground black pepper.
Add your veggies to the mixture and mix thoroughly.
Place your meatloaf in ceramic or tin loaf pan (no need to grease, the fat from the meat will prevent the loaf from sticking to the pan)
press down firmly and even out the top to ensure your meatloaf does not have any gaping holes in the middle when you cut it later.
combine the tomato sauce, mixed herbs, water and sugar and spoon over the top of your meatloaf.
Cover with tin foil and bake in the oven for 1 hour.
Remove the tin foil and grill slightly for about 3 – 5 minutes on the highest setting of your oven.
Remove and set aside for at least 15 minutes before you attempt to remove it from your loaf tin.
Slice in slices and enjoy hot with some freshly steamed veggies.
Recipe reprinted with permission of Daily Dose of Fresh
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