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Steak Diane meatloaf with French onion dip mash recipe
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Modern twist on a childhood favorite: Meatloaf meets Steak Diane for a nostalgic and delicious dinner.
Ingredients:
  • 1kg lean beef mince
  • 1 brown onion, coarsely grated
  • 125g (1 1/2 cups) panko breadcrumbs
  • 62.50 ml finely chopped fresh continental parsley leaves, plus extra, to serve
  • 4.00 garlic cloves, crushed
  • 97.60 gm Worcestershire sauce
  • 44.40 gm tomato paste
  • 23.40 gm Dijon mustard
  • 475g carton fresh classic potato mash
  • 60.00 ml Chris’ Heritage Vintage Cheddar & Caramelised Onion Dip
  • 20g butter
  • 20.00 ml brandy (optional)
  • 20.20 gm thickened cream
  • 22.20 gm tomato paste
Instructions:
  • 1. Preheat the oven to 180C (160C fan forced) and generously grease a 7cm-deep, 11 x 21cm loaf pan. Line the base and sides with baking paper, letting it extend 3cm above the edges of the pan. 2. In a large bowl, combine the mince, onion, breadcrumbs, parsley, garlic, Worcestershire sauce, tomato paste, mustard, and egg. Season with salt and pepper, then mix thoroughly. 3. Spoon the mixture into the prepared pan, using the back of a spoon to level it out. Bake for 40-45 minutes until cooked through. 4. Allow the loaf to rest in the pan for 5 minutes before transferring it to a serving plate.
  • To prepare the sauce, melt the butter in a frying pan over medium heat. Sauté the garlic until aromatic, about 30 seconds. Pour in the brandy (if using) and cook for another 30 seconds. Finish by stirring in the Worcestershire sauce, cream, and tomato paste until fully combined. Take the pan off the heat.
  • Follow packet directions to heat the mash. Combine the dip with the heated mash, mixing thoroughly. Spoon the mixture over the meatloaf, then drizzle with Diane sauce and sprinkle with extra parsley.

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