Step 1
Preheat the oven to 200C fan-forced (220C conventional).
Step 2
Add the mince, egg, breadcrumbs, eschalot, garlic, carrot, half of the tomato paste, half of the smoked paprika and the chilli flakes to a large bowl. Season well and mix thoroughly.
Step 3
Line a 22cm round skillet with nonstick baking paper, leaving an overhang. Press the meatloaf mixture into the skillet and place it on a large oven tray.
Step 4
Meanwhile, mix the remaining tomato paste and paprika, 1 tablespoon of the honey and 1 tablespoon of the oil in a small bowl. Season with salt and pepper and set aside.
Step 5
In a separate bowl, toss the broccolini with the mustard, remaining honey and oil. Season with salt and pepper.
Step 6
Carefully remove the tray from the oven. Spoon the glaze mixture evenly over the meatloaf. Arrange the broccolini on the tray next to the meatloaf, return it to the oven and bake for a further 15 minutes, or until the broccolini is golden, the meatloaf is cooked through and the glaze is sticky and caramelised.
Step 7
To serve, lift the meatloaf out of the skillet using the baking paper. Place it on a baking tray and tilt to drain off excess fat. Cut the meatloaf into slices and serve with the broccolini, a sprinkle of parmesan and the lemon wedges.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
