This meatloaf has the Mexican flavours of cumin and chilli. It can be enjoyed with an Italian-style tomato sauce and I like to serve it with mashed potatoes and a green salad. You need a greased loaf tin.

Ingredients

• 3 tbsp Cobram Estate Fresh and Fruity extra virgin olive oil
• ¼ tsp cumin seeds
• 1 cup diced carrots
• About ½ cup finely diced red capsicum
• About 1 cup diced eggplant
• ½ cup shelled peas
• ½ tsp ground cumin
• ½ cup water
• 800 g ground lean beef
• ½ cup fresh breadcrumbs
• ½ tsp hot chilli paste
• A little salt and freshly ground black pepper
• 1 tbsp tomato ketchup

Method

1. Heat the Cobram Estate Fresh and Fruity extra virgin olive oil in a large non-stick frying pan and gently stir-fry the cumin seeds, carrots and capsicum for 1 minute. Add the eggplant, peas and ground cumin, stir and cook for 2 minutes. Add half the water and cook for a further 2 minutes. Allow to cool a little.
2. Preheat the oven to 220°C.  Mix the ground beef with the breadcrumbs, cooked vegetables, remaining water, chilli paste and a little salt and pepper. Mix thoroughly for about 1 minute and spoon the preparation into a greased loaf tin and brush the top with ketchup. Bake in a preheated oven for 20 minutes, lower the temperature to 180°C and cook for a further 20 minutes.
3. Remove the meatloaf from oven and leave to rest for 10 minutes before carefully slicing with a serrated knife.