500g extra lean beef mince 1 cup fresh wholemeal breadcrumbs 1 small brown onion, grated 1 carrot, peeled, coarsely grated 2 tablespoons tomato sauce 2 tablespoons flat-leaf parsley leaves, chopped 1 egg, lightly beaten 1/4 cup barbecue sauce 8 chat potatoes, halved 1 bunch Dutch carrots, peeled, trimmed 150g green beans, trimmed
Preheat oven to 180°C. Line a baking tray with baking paper. Place mince, breadcrumbs, onion, carrot, tomato sauce, parsley and egg in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined.
Shape mince into a 10cm x 18cm rectangle. Place on prepared tray. Bake for 25 to 30 minutes or until firm to touch. Remove from oven. Drain excess fat.
Spoon barbecue sauce over top of meatloaf. Return to oven and cook for a further 10 minutes or until top is glazed. Stand on tray for 5 minutes.
Meanwhile, place potato, carrot and beans in separate microwave-safe plastic bags. Twist tops to seal. Microwave each on HIGH (100%) for 1 1/2 to 2 minutes or until almost tender. Slice meatloaf. Serve with vegetables.