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About this recipe: Use lean keema to turn this Western classic into a healthy dinner dish. It is great on cold winter nights with wide noodles and a veggie side dish.

Norma MacMillan

Serves: 8 

  • 2 large onions, chopped
  • 2 large celery sticks, chopped
  • 1 large green capsicum pepper, deseeded and chopped
  • 3 garlic cloves, finely chopped
  • 900g lean minced beef keema
  • 50g fresh breadcrumbs
  • 1 egg white
  • black pepper to taste
  • 400g chopped tomatoes
  • 4 tbsp no-salt-added tomato ketchup

Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

  1. Preheat the oven to 180°C. Lightly coat a 33 × 23cm (13 × 9in) baking dish and a large nonstick frying pan with cooking spray or a little olive oil. Set the pan over medium-high heat and sauté the onions, celery, green pepper and garlic for about 5 minutes or until soft. Transfer the vegetables to a large bowl.
  2. Add the beef, breadcrumbs, egg white and black pepper to the vegetables and mix with your hands. Combine the tomatoes (with their juice) and ketchup in a small bowl. Add half to the meat mixture, and mix again.
  3. Transfer the meat mixture to the baking dish and shape into a 25 × 18cm (10 × 7in) loaf, mounding slightly in the centre. Make a lengthways groove down the centre with the side of your hand. Pour the remaining tomato mixture into the groove. Bake the meatloaf for about 1¼ hours or until an instant-read thermometer inserted in the centre reaches 74°C (165°F). Leave to stand for 10 minutes before slicing.


Copyright by The Readers Digest Association, Inc. 2004

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