Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
Per Serving*
Energy (kJ/kcal)
9325 / 2228
Fats (g)
70.3
of which saturated (g)
20.6
Carbohydrates (g)
328
of which sugars (g)
33.9
Fibers (g)
39.7
Proteins (g)
108.9
Salt (g)
3.4
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make loaf mix
Preheat the oven to 200°C/180°C fan. Peel and finely chop the onions. Add the beefmince, ginger garlic paste, tamari, blackpepper and a pinch of salt. With clean hands, mix until fully combined.
2 Bake
Shape the meat mixture into 2 meatloaves and place them on a lined or oiled baking tray. Bake for 20 min or until cooked through. Whisk together the miso paste, hoisin and sweet soy sauce - this is your glaze.
3 Prep vegetables
Meanwhile, separate the broccoli into small florets. Slice the zucchini into fries. Trim the pakchoi and slice it into quarters. Peel and mince the garlic. Finely chop the spring onions.
4 Fry
Heat a large pan with a lid over a medium-high heat with a drizzle of oil. Once hot, add the broccoli and pakchoi. Fry for 2 min. Add a splash of water and cover the pan. Steam for 3 min. Add the garlic, zucchini, soysauce and a pinch of salt. Fry for 5 min or until the vegetables are cooked through.
5 Glaze meatloaves
After 20 min, remove the meatloaves from the oven. Spoon the glaze over the meatloaves. Bake the glazed meatloaves for 5 min or until nicely browned. Make sure the glaze doesn't burn!
6 Serve
Evenly divide the stir-fried vegetables and serve the meatloaves alongside. Top with the spring onions and sesameseeds.