Parmigiana Meatloaf

750g pork and veal mince
1 zucchini, grated
1 egg, lightly beaten
1 tablespoon tomato paste
2 teaspoons Worcestershire sauce
1 teaspoon dried Italian herbs
1 small brown onion, finely chopped
2 garlic cloves, crushed
1 cup panko breadcrumbs
2 cups tomato pasta sauce
1/4 cup shredded fresh basil leaves, plus extra small basil leaves to serve
3/4 cup grated pizza cheese
300g green beans, steamed to serve

Preheat oven to 180C (160C fan-forced).
Grease a 2-litre metal oval baking dish.
Place mince, zucchini, egg, tomato paste, Worcestershire sauce, dried herbs, 1/2 the onion and garlic, and 2/3 of the breadcrumbs in a large bowl.
Season with salt and pepper & mix well.
Press mince mixture into prepared dish.
Bake for 20 minutes or until top is lightly browned.
Meanwhile, combine pasta sauce, basil and remaining onion and garlic in a bowl.
Season with salt and pepper.
Remove meatloaf from oven.
Carefully drain any excess fat from dish.
Spoon tomato mixture over meatloaf.
Sprinkle with cheese and remaining breadcrumbs.
Bake for 25 to 30 minutes or until lightly browned and cooked through.
Sprinkle meatloaf with extra basil leaves & serve with beans.

Lemon Slice

1/2 cup Sweetened Condensed Milk
100g butter
200g granita biscuits
1 cup desiccated coconut
2 teaspoons finely grated lemon rind

LEMON ICING
2 cups pure icing sugar
20g butter, softened
2 1/2 tablespoons lemon juice

Grease a 3cm deep, 15.5cm x 25cm (base) slab pan.
Line base and sides with baking paper, extending paper 2cm above edges of pan.
Place condensed milk and butter in a small saucepan over medium heat.
Cook, stirring, for 5 minutes or until smooth and combined.
Remove from heat.
Using a food processor, process biscuits until fine crumbs.
Transfer to a bowl.
Add coconut and lemon rind.
Stir to combine.
Add hot butter mixture.
Mix well to combine.
Press mixture over the base of prepared pan.
Cover & refrigerate for 1 1/2 hours or until firm.
Make lemon icing: Sift icing sugar into a bowl.
Add butter and lemon juice.
Beat with a wooden spoon until smooth and combined.
Spread icing over slice.
Stand at room temperature for 30 minutes or until icing has set.
Cut into pieces & serve.