Cheesy ham ‘n’ veg loaf
(at time of publication)
- cooking oil spray
- 1 leek, halved, thinly sliced
- 150g lean leg ham, chopped
- 200g mushrooms, sliced
- 1 ½ cups grated carrot
- 1 ½ cups grated pumpkin
- 1 cup frozen corn sweetcornXkernels
- ½ cup frozen peas
- ½ cup dried breadcrumbs
- ½ cup grated reduced-fat cheese
- 2 eggs, lightly beaten
1 Preheat oven to 180°C. Line a 7x10x21cm loaf tin with baking paper, allowing a 3cm overhang at the long ends.
2 Spray a large frying pan with oil and place over a medium-high heat. Cook leek, ham and mushrooms for 5 minutes until softened. Transfer to a bowl. Add remaining ingredients. Season with pepper and mix well.
3 Spoon mixture into tin and flatten the top with the back of a spoon. Cover with foil and bake for 20 minutes. Remove foil and bake for 30 more minutes until browned. Remove from oven and stand for 5-7 minutes.
4 Turn out loaf onto a plate or chopping board. Slice and serve.
Salad and bread rolls
Make it gluten free: Use gluten-free ham and breadcrumbs.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 4g
Dietary fibre 8g
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