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How to make Olive & burghul meatloaves with green beans

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 60g (1/3 cup) burghul
  • 185ml (3/4 cup) boiling water
  • 500g lean beef mince
  • 1 carrot, peeled, coarsely grated
  • 2 eggs, lightly whisked
  • 40g (1/4 cup) pitted kalamata olives in brine, drained, chopped
  • 1/4 cup firmly packed coarsely chopped fresh continental parsley
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1/2 teaspoon granulated sweetener (Hermesetas Gold brand)
  • 300g green beans, topped

Method

  • Step 1 Preheat oven to 220°C. Place the burghul and 125ml (1/2 cup) of the boiling water in a large bowl. Set aside for 5 minutes to soak. Add the mince, carrot, egg, olives, parsley and pepper, and stir until well combined. Spoon meatloaf mixture into eight 250ml (1-cup) capacity mini loaf pans. Cover with foil and bake in preheated oven for 12 minutes or until cooked through.
  • Step 2 Meanwhile, combine the remaining water, tomato paste and sweetener in a bowl and set aside until required. Cook the beans in a saucepan of simmering salted water for 2 minutes or until bright green and tender crisp.
  • Step 3 Serve meatloaves with the beans and tomato sauce.