2 cups fresh breadcrumbs (made from day-old bread)
½ cup basil leaves, chopped
½ cup grated tasty cheese
Tomato chutney & crusty bread, to serve
1Preheat oven to 200°C. Line the base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 2cm overhang on the long sides. Place pine nuts on a baking tray. Bake for 5 minutes or until light golden. Set aside to cool.
2Meanwhile a large frying pan over high heat until hot. Add the oil and the mushrooms. Cook, stirring occasionally, for 5 minutes or until all the moisture evaporates. Stir in the onion and garlic. Transfer to a large bowl. Stand for 10 minutes to cool.
3Add the mince, chutney, egg, breadcrumbs, basil and cheese to the mushroom mixture. Season with salt and pepper. Mix until well combined. Press mixture into loaf pan.
4Press pine nuts into the top of the meatloaf. Bake for 25-30 minutes or until firm in the centre. Stand for 10 minutes in the pan. Lift onto a board. Cut into slices. Serve with extra chutney, bread and salad or vegetables.