Beef and Vegetable Loaf

(SERVES 6)

• 1 onion, grated
• 2 carrots, grated
• 1 parsnip, grated
• 1 turnip, grated
• A pinch of ground cinnamon
• 450 g/1 1b/4 cups very lean minced (ground) beef
• 50 g/2 oz/1 cup fresh wholemeal breadcrumbs
• Salt and freshly ground black pepper
• 1 egg, beaten
• 330 ml/ 12 fl oz/1 can mixed vegetable juice
• 10 ml/2 tsp low-fat spread
• 15 ml/1 tbsp cornflour (cornstarch)
• 15 ml/1 tbsp water
• 15 ml/1 tbsp tomato puree (paste)
• 15 ml/1 tbsp chopped basil
• Small basil sprigs

To Serve:

• Winter slaw

Mix the prepared vegetables with the cinnamon, mince, breadcrumbs and some salt and pepper. Stir in the egg to bind with 60 ml/4 tbsp of the vegetable juice. Grease a 900 g/2 1b loaf tin (pan) with the low-fat spread. Turn the mixture into the tin and press down well. Cover with foil. Bake in the oven at 190degree C/375degree D/gas mark for 1 ¼ hours. Remove the foil after 45 minutes. Meanwhile, empty the remaining vegetable juice into a saucepan. Blend the cornflour with the water and tomato puree. Add to the juice. Bring to the boil and cook for 1 minute, stirring, until thickened. Add to the chopped basil and season to taste. Turn out the meat loaf and slice thickly. Spoon the hot sauce on to six warmed plates. Add a slice of loaf and garnish each with a basil sprig. Serve with Winter Slaw.