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Beef and Bean Meatloaf
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Beef and Bean Meatloaf

What a Kiwi tradition − meatloaf but with a twist! baked beans and tomato sauce combined with a mince and sausage mix. They’ll keep coming back for more!

Makes 6-8
Prep Time 15 minutes
Cook Time 50 minutes
Ingredients
1 onion, finely chopped
2 cloves garlic, crushed
250 g beef mince
450 g sausage meat
½ cup fresh breadcrumbs
420 g can Wattie's Baked Beans
2 Tbsp Lea & Perrins Worcestershire Sauce
½ tsp dried thyme
1 handful fresh parsley, finely chopped
2 Tbsp Wattie's Tomato Sauce

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
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i

Baked BeaNZ®

Baked beans in a delicious rich tomato sauce.

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Method
Step 1
Lightly grease a 23cm x 13cm loaf tin. Preheat the oven to 180°C.
Step 2
Cook the onion and garlic in a dash of oil over medium heat until the onion softens. Remove from heat and place in a bowl to cool.
Step 3
Add beef mince, sausage meat, breadcrumbs, Wattie’s Baked Beans, Lea & Perrins Worcestershire Sauce, thyme and parsley and mix together until well combined.
Step 4
Turn meat mixture into the prepared loaf tin. Press mixture firmly into the tin and smooth the top. Cover with foil.
Step 5
Bake meatloaf for 45 minutes. Remove foil and brush the top with Wattie’s Tomato Sauce. Return to the oven and cook a further 5 minutes until top is glazed.
Step 6
Drain off any fat residue and allow to rest in the tin for 10 minutes to firm up before turning out onto a serving plate. Cut into thick slices. Serve with creamy mashed potato, seasonal vegetables and extra tomato sauce or try serving cold with salad or as a sandwich filling.
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Servings
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 onion, finely chopped
2 cloves garlic, crushed
250 g beef mince
450 g sausage meat
½ cup fresh breadcrumbs
420 g can Wattie’s Baked Beans
2 Tbsp Lea & Perrins Worcestershire Sauce
½ tsp dried thyme
1 handful fresh parsley, finely chopped
2 Tbsp Wattie’s Tomato Sauce
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