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Cheesy mash-topped meatloaf
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Savory meatloaf paired with creamy mashed potatoes and garden-fresh peas creates a satisfying all-in-one meal.
Ingredients:
  • 18.20 gm olive oil
  • 1 large brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 750g Organic Beef Mince
  • 125.00 ml frozen peas
  • 187.50 ml dried breadcrumbs
  • 70.63 gm barbecue sauce
  • 65.00 gm tomato sauce
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • Gravy, to serve
  • 750g desiree potatoes, peeled, chopped
  • 50g butter, chopped
  • 64.38 gm milk
  • 62.50 ml grated cheddar
Instructions:
  • In a small frying pan, heat oil over medium-high heat. Sauté onion for 5 minutes until softened, then add garlic and cook for 1 minute until fragrant. Remove from heat and allow to cool for 10 minutes before using.
  • Prepare the Mashed Potatoes: Boil the potatoes in salted water for 12 to 15 minutes until tender. Drain and return to the pan over low heat. Stir in butter and milk, then mash until smooth. Add cheese, season to taste, and enjoy!
  • 1. Preheat your oven to 180C/160C fan-forced and grease a 7cm-deep, 11cm x 21cm loaf pan. Line the pan with baking paper, letting it extend 3cm above the edges. Combine mince, peas, egg, breadcrumbs, barbecue sauce, tomato sauce, parsley, and onions in a large bowl. Season with salt and pepper and mix thoroughly. Spread the mixture into the pan evenly by pressing with the back of a spoon.
  • Bake the meatloaf for 25 minutes until browned and almost cooked through. Remove from the oven and increase temperature to 200°C/180°C fan-forced. Top the meatloaf with mashed potato and dot with remaining butter. Bake for an additional 20 to 25 minutes until the potato is golden. Let the meatloaf rest in the pan for 10 minutes, then transfer to a plate. Slice and serve with gravy.

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