Festive Mushroom Stuffed Meatloaf

Name: Festive Mushroom Stuffed Meatloaf with Gravy and Roasted Root Vegetables
Total time: 55 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Beef mince; 250 Grams of Chestnut mushrooms; 1 Piece of Organic Eggs; 4 Grams of Garlic onion powder; 15 ML of Worcestershire sauce; 2 Grams of Dried thyme; 1 Tsp of Salt; 1 Tsp of Black pepper; 30 Grams of Butter; 30 Grams of Corn starch; 400 ML of Whole milk; 20 ML of Dark soy sauce; 1 Tsp of Salt; 1 Tsp of Black pepper; 3 Piece of Carrot; 1 Piece of Parsnip; 1 Tbsp of Olive oil; 15 ML of Balsamic vinegar; 15 Grams of Honey

with Gravy and Roasted Root Vegetables

In this recipe you'll make mushroom stuffed meatloaves along with roasted root vegetables tossed in honey and balsamic vinegar!

4 Reviews

Cals 1200 · Prot 45 · Carbs 86 · Fat 76

Low Carb

55 min

Festive Mushroom Stuffed Meatloaf with Gravy and Roasted Root Vegetables

In this recipe you'll make mushroom stuffed meatloaves along with roasted root vegetables tossed in honey and balsamic vinegar!

4 Reviews

Cals 1200 · Prot 45 · Carbs 86 · Fat 76

Low Carb

Ingredients

Meatloaves

Beef mince

350 Grams

Chestnut mushrooms

250 Grams

Organic Eggs 5*

1 Piece

Garlic onion powder

4 Grams

Worcestershire sauce 6*11*

15 ML

Dried thyme

2 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

Gravy

Butter 4*

30 Grams

Corn starch

30 Grams

Whole milk 4*

400 ML

Dark soy sauce 9*10*11*

20 ML

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Vegetables

Carrot

3 Piece

Parsnip

1 Piece

Olive oil

1 Tbsp

Balsamic vinegar 14*

15 ML

Honey

15 Grams

Allergens

*5 Eggs, *6 Fish, *11 Gluten, *4 Milk, *9 Soya, *10 Wheat, *14 Sulphur Dioxide

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5012 / 1200
Fats (g)	75.7
of which saturated (g)	33.3
Carbohydrates (g)	86
of which sugars (g)	36.8
Fibers (g)	15.9
Proteins (g)	44.7
Salt (g)	3.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast vegetables

Preheat the oven to 200°C/ 180°C fan. Peel the carrots and parsnips and chop them into batons. Add them to a large baking tray. Drizzle with oil and sprinkle with a pinch of salt. Toss until coated and roast for 35 min. After 35 min, add the balsamic vinegar and honey. Toss and bake for 5 min further.

Tip! Not keen on parsnips? Add more carrots!

2 Fry mushrooms

Meanwhile, chop the mushrooms. Heat a pan over a medium-high heat with a drizzle of oil. Add the mushrooms and fry for 5 min. Transfer the mushrooms to a plate. Reserve the pan.

3 Beef mixture

Meanwhile, in a large bowl, combine the beef mince, eggs, garlic onion powder, Worcestershire sauce and dried thyme with a very generous pinch of salt and pepper. Once cooked, add half of the mushrooms (save the rest for the gravy). Mix well.

4 Bake meatloaf

Shape the meat mixture into 2 meatloaves and place them on a lined baking tray. Bake for 25-30 min or until cooked through. Once baked, allow the meatloaves to cool for 5 min, then slice them.

Tip! The liquid which escapes the baked meatloaf is completely normal. That's what makes it moist! Be sure to remove it before serving.

5 Gravy

Meanwhile, return the reserved pan to a medium heat. Add the butter and corn starch. Whisk for 1 min or until a smooth paste forms. Gradually add the milk and cook for 3 min or until thickened. Once thickened, add the dark soy sauce and the remaining mushrooms. Season with salt and pepper to taste. This is your gravy.