'Cheap Eats' Recipes Courtesy of Australian Eggs
With the cost-of-living crisis continuing to squeeze household budgets and no end in sight, being able to feed the family well, but for less, has never been more important.
With a mix of meal time recipes to choose from, Australian Eggs has suggestions to feed the whole family on a budget.
COST PER SERVE: $4.86
Prep time: 20 minutes
Cook time: 1 hour
- 6 eggs
- 3 cloves garlic, crushed
- ¼ cup (60ml) smoky barbecue sauce
- 2 tablespoons Dijon mustard
- 750g beef mince
- 1½ cups (120g) fresh breadcrumbs
- 1 onion, grated
- ½ cup (50g) shredded parmesan
- 1 carrot, peeled (125g), grated
- 1 small zucchini (125g), grated
- Salt and pepper
- Roasted baby carrots and broccolini to serve
- ⅓ cup (60ml) smoky barbecue sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- Boil 4 eggs in a pan of boiling water for 4-5 minutes. Immerse in cold water to stop cooking. Once cool enough to handle, carefully peel and set aside.
- Preheat oven to 200°C/180°C (fan-forced). Lightly spray an oven tray with oil and line with baking paper.
- Crack remaining eggs in a large bowl and add garlic, barbecue sauce and mustard. Whisk well. Add mince, breadcrumbs, onion and parmesan cheese.
- Squeeze excess moisture from grated carrot and zucchini and add to mince mixture. Season with salt and pepper. Mix until well combined.
- Shape about a third of the mixture into a 10cm x 25cm rectangle on prepared baking tray. Make 4 indents into the top of the mixture with the back of a spoon. Place boiled eggs lengthways along the centre. Top with remaining meat mixture and shape into a loaf. Bake for 35 to 40 minutes.
- Combine sauce, mustard and oil in a small bowl. Remove meatloaf from the oven. Spoon over the glaze to cover. Cook for a further 15 to 20 minutes, or until juices run clear when tested with a skewer.
- Rest for 10 minutes. Slice and serve with baby carrots and broccolini.
Tips & Hints:
● This meatloaf is suitable to freeze. Wrap individual portions of cooked meatloaf in plastic wrap and freeze for up to 1 month. To serve, defrost portions overnight in the fridge. Reheat in the microwave or wrap in foil and heat in a 180°C oven.
● Use a clean tea-towel to squeeze out excess moisture from the grated vegetables.