This wholesome meatloaf is full of delicious flavours.


150 g carrots
125 g peas
500g minced beef
75 g wholemeal bread crumbs
2 tblsps tomato paste
15g parsley chopped
2 eggs beaten
125 g shaved parmesan cheese
3 hard-boiled eggs


Steam the carrots and peas set aside to cool. Mix the minced beef with the bread crumbs, tomato paste, parsley and beaten eggs until combined. Stir in the carrots and peas.

Roll the mixture into a ball and divide in half. Place half of the mixture in the base of a greased loaf tin pressing firmly into the corners. Make a slight dip along the centre. Sprinkle with parmesan.

Place the hard-boiled eggs a row down the centre of the tin. Place the remaining mixture on top and press firmly around the sides and on top to completely cover the eggs.

Cover with foil and bake on the middle shelf of a preheated oven 180 degrees, for 1 ½ hours.

Turn out onto a plate and leave to cool, then cut in slices, sprinkle with parsley.

Store in the fridge for up to 1 week