Recipes / Beef /

Crunchy topped meat loaves

1 tablespoon olive oil
1 onion, finely chopped
1 stick celery, finely chopped
1 red capsicum, deseeded, finely diced
1 green capsicum, deseeded, finely diced
1kg lean beef mince
400g can chopped Italian tomatoes
1 cup fresh white breadcrumbs
2 tablespoons wholegrain mustard
2 eggs, lightly beaten
1/3 cup flat-leaf parsley leaves, chopped
2 tablespoons butter
2 tablespoons olive oil
2 1/2 cups fresh white breadcrumbs
3/4 cup grated parmesan cheese
Preheat oven to 180°C. Grease and line two 6cm deep, 9cm x 19cm (base) loaf pans.
Heat oil in a frying pan over medium-high heat. Add onion, celery, and red and green capsicum. Cook for 3 minutes or until soft. Transfer to a bowl. Set aside to cool. Add mince and tomatoes. Season with salt and pepper. Mix until well combined. Add breadcrumbs, mustard, eggs and parsley. Mix well. Spoon into loaf pans.
Make topping: Heat butter and oil in a frying pan over high heat. When sizzling, add breadcrumbs. Stir until all moisture has been absorbed by breadcrumbs. Remove from heat. Allow to cool. Stir through parmesan. Spoon over loaves.
Bake for 1 hour to 1 hour 15 minutes, or until topping is golden and meat loaves are firm to the touch. Allow to stand for 5 minutes before removing from pans. Slice and serve.