Ingredients

• 250 g mixed vegetables chopped into cubes (we’re talking broccoli stalks, cauliflower stalks, carrots, celery—the sky’s the limit, up to 250g)
• 100 g onion, I choose brown here.
• 3 garlic cloves because what’s a meatloaf without a hint of garlic?
• 20 g olive oil for sautéing our base to perfection
• 50 g tomato paste adds richness and depth
• 10 g Worcestershire sauce for that tangy kick
• 30 g Dijon or wholegrain mustard, your choice of wet mustard (30g is about a tablespoon)
• 5 g (2 tsp) of my Bec's herb blend
• 1 beef Continental stock pot or 1 tbsp of condensed beef stock
• 800 g mince avoid super lean or use the veg and
• 80 g dried panko breadcrumbs see notes for gluten-free options
• 2 eggs to bind our masterpiece together
• 1 – 2 tablespoons of your favourite sauce. I used my homemade BBQ/Tomato sauce, but use what you have and like.

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