Italian meatloaf

Serves 8, Points per serve 2½

NOT CORE (count Fetta cheese and sun dried tomato)

400g lean minced beef
1 x 220g can WEIGHT WATCHERS Minestrone Soup
150g sweet potato, grated
½ small red onion, grated
2 tbs fresh basil, chopped
1 tsp dried oregano
2 eggs
freshly ground black pepper

Cheese Filling
60g fetta cheese, crumbled
½ cup loose sun-dried tomatoes, re hydrated in boiling water, chopped

Preheat oven to 180 degrees Celsius. Coat a 21 x 11cm loaf pan with cooking spray.

Combine the mince, minestrone soup, potato, onion, basil, oregano, eggs and pepper in a bowl. Stir to combine.

Press ½ the minced mixture into the prepared tin. Sprinkle with the cheese and tomato filling. Arrange the remaining mince over the top.

Bake in the oven for 1 hour or until mince is cooked.