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Roast dinner meatloaf
Roast dinner meatloaf
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Mouthwatering meatloaf with savory beef and creamy potato-pumpkin mash.
Ingredients:
  • 3 garlic cloves, crushed
  • 750g beef mince
  • 1 zucchini, coarsely grated
  • 125.00 ml frozen peas
  • 125.00 ml dried breadcrumbs
  • 45.20 gm barbecue sauce
  • 24.40 gm worcestershire sauce
  • 23.40 gm dijon mustard
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 125.00 ml coarsely grated cheddar
  • 375.00 ml gravy, to serve
  • 300g green beans, steamed, to serve
  • 400g butternut pumpkin, peeled, chopped
  • 500g desiree potatoes, peeled, chopped
  • 25g butter, chopped
  • 41.20 gm milk
Instructions:
  • In a small frying pan over medium-high heat, heat oil. Sauté onion for 5 minutes until softened, then add garlic and cook for 1 more minute until fragrant. Remove from heat and let cool for 10 minutes.
  • For the Pumpkin Mash Topping, boil pumpkin and potato in separate saucepans filled with cold water until tender, about 12 to 15 minutes. Drain. Mash the potato with butter and milk and season with salt and pepper. Mash the pumpkin until smooth and keep warm.
  • 1. Preheat your oven to 180C/160C fan-forced. Grease a 4.5cm-deep, 20cm square cake pan and line with baking paper, leaving 3cm of paper hanging over the edges. 2. In a large bowl, combine mince, zucchini, peas, egg, breadcrumbs, barbecue and Worcestershire sauces, mustard, parsley, and onion mixture. Season with salt and pepper, then mix thoroughly. 3. Spoon the mixture into the prepared pan and press down evenly with the back of a spoon.
  • Bake until golden brown, then set aside. Increase oven temperature to 200C/180C fan-forced. Layer mashed potato and pumpkin onto meatloaf, swirled together with a spoon. Sprinkle with cheese and bake until potato is golden. Let it stand for 10 minutes before serving with gravy and beans.

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