1/4 cup pine nuts
800g lamb mince
6 green onions, finely chopped
1 garlic clove, crushed
250g antipasto (see note), roughly chopped
1/3 cup tomato chutney
1 egg, lightly whisked
2 cups fresh white breadcrumbs
1/2 cup basil leaves, chopped
1/2 cup grated parmesan cheese
Method
Preheat oven to 180°C. Line base and sides of a 7cm-deep, 11cm x 21cm (base) loaf pan with baking paper, allowing a 4cm overhang at both long sides. Place pine nuts on a baking tray. Cook for 3 to 5 minutes or until light golden.
Combine mince, onions, garlic, antipasto, chutney, egg, breadcrumbs, basil and parmesan in a large bowl. Using clean hands, mix until well combined. Season with salt and pepper.
Press mixture firmly into pan. Press pine nuts into top. Bake for 40 to 45 minutes or until firm to touch. Stand in pan for 10 minutes. Lift onto plate. Slice and serve.
Notes & tips
Note: We used a mix of marinated mushrooms, red capsicum, semi-dried tomato and chargrilled eggplant.
Variation: Replace pine nuts with chopped walnuts or omit nuts altogether.
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