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.