Country-Style Meat Loaf for Babies and Toddlers
From:	New Zealand Beef and Lamb Marketing Bureau
Comments:	*A dish that can be served at the age of 6 months, only if we do not add any tomato puree* and vegetables are pureed until smooth adding maternal milk* or formula*. To serve to 8 to 9 months old babies, serve this dish into rows, so that baby can experiment different tastes, and different textures. To 9 to 12 months old toddlers, serve this dish along with other boiled vegetables, either chopped or cut into strips.
Ingredients	Preparation
15 4/5 ounces [450 g] minced lean beef or lamb 1 onion, chopped 1 1/4 cups - 2 teaspoons [300 mL] water 1 teaspoon [5 mL] tomato puree* 1 teaspoon [5 mL] mixed dried herbs Black pepper, to taste Diluted cornstarch [if needed] Vegetables Filling Unsalted boiling water 15 4/5 ounces [450 g] chopped potatoes 8 ounces [227 g] chopped rutabaga 3 1/2 ounces [100 g] chopped carrots 1 piece butter or margarine 2 to 3 tablespoons [30 to 45 mL] milk* Freshly boiled carrots or any freshly harvested vegetable, drained	To prepare filling, boil together chopped potatoes, rutabaga and carrots into unsalted boiling water until all vegetables pieces are soft. Preheat oven to 375°F [190°C]. Meanwhile, into a frypan without any fat, brown together minced beef or lamb and chopped onion. Slowly pour in water; if desired, mix in tomato puree, then mix in mixed dried herbs and black pepper. Bring mixture to a boil stirring until thickening, mixing in some diluted cornstarch if needed. Evenly spoon meat mixture into an oven-safe casserole. Drained done boiled vegetables; puree together all drained vegetables along with butter or margarine and enough milk to get a smooth puree. Spoon puree all over meat mixture into casserole. Brown into preheated oven for approximately 25 minutes. Serve.