Rustic Meatloaf

with Mash and Mushroom Gravy

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Instructions

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1 Mix and season

Preheat the oven to 200°C/180°C fan. Peel and grate the carrot. Peel and mince the onion. Finely chop the parsley. In a bowl, combine the beef mince with the carrot, onion, parsley, Worcestershire sauce, breadcrumbs, eggs and ketchup. Season with salt and pepper. Mix well.

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2 Roast dish

Place the meat mixture on a large piece of baking paper. Shape it into a loaf and transfer it to a loaf tin or to a regular roasting dish. Bake in the oven for 25-30 min.

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3 Make mash

Meanwhile, peel and chop the potatoes. Boil for 15-18 min or until soft. Drain and mash the potatoes using a fork or a potato masher. Add the butter and milk, adjusting the amount of milk to achieve the desired consistency. Season with salt to taste. Keep warm.

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4 Mix beef stock

Boil the measured water and dissolve the beef stock cube in it.

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5 Fry and season

Slice the mushrooms. Melt the butter in a pan over a medium-high heat. Once hot, add the mushrooms and fry for 4-5 min. Add the thyme and flour. Gradually add the beef stock to the pan, continuously whisking, until the sauce thickens.

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6 Simmer and serve

Add the sour cream and simmer for 1-2 min. Add the cranberry sauce. Season with salt and pepper to taste. Serve the meatloaf with the mash and mushroom gravy to the side.

Tips for fussy eaters

Dice the onions as finely as possible so the meatloaf has a smoothe texture.

Pro tip

For perfectionists – take a small amount of the raw meatloaf mixture and fry it in a pan to test the seasoning, before putting in the oven.

A classic for a reason!

Cooking Time: 30 min

Cals 968 · Prot 55 · Carbs 81 · Fat 51

Ingredients

Number of people

Meatloaf

Beef mince 350 Grams
Carrot 1 Piece
Red onion 1 Piece
Fresh parsley 15 Grams
Worcestershire sauce 15 ML
Fresh breadcrumbs 20 Grams
Eggs 1 Piece
Ketchup 20 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Mash

Potatoes 600 Grams
Salted butter 20 Grams
Whole milk 200 ML
Salt 1 Tsp

Gravy

Water 400 ML
Beef stock cube 0.5 Piece
Chestnut mushrooms 250 Grams
Salted butter 20 Grams
Dried thyme 2 Grams
Plain flour 10 Grams
Sour cream 60 Grams
Cranberry sauce 50 Grams

A classic for a reason!

Cooking Time: 30 min

Cals 968 · Prot 55 · Carbs 81 · Fat 51

Instructions

photo

1 Mix and season

Preheat the oven to 200°C/180°C fan. Peel and grate the carrot. Peel and mince the onion. Finely chop the parsley. In a bowl, combine the beef mince with the carrot, onion, parsley, Worcestershire sauce, breadcrumbs, eggs and ketchup. Season with salt and pepper. Mix well.

photo

2 Roast dish

Place the meat mixture on a large piece of baking paper. Shape it into a loaf and transfer it to a loaf tin or to a regular roasting dish. Bake in the oven for 25-30 min.

photo

3 Make mash

Meanwhile, peel and chop the potatoes. Boil for 15-18 min or until soft. Drain and mash the potatoes using a fork or a potato masher. Add the butter and milk, adjusting the amount of milk to achieve the desired consistency. Season with salt to taste. Keep warm.

photo

4 Mix beef stock

Boil the measured water and dissolve the beef stock cube in it.

photo

5 Fry and season

Slice the mushrooms. Melt the butter in a pan over a medium-high heat. Once hot, add the mushrooms and fry for 4-5 min. Add the thyme and flour. Gradually add the beef stock to the pan, continuously whisking, until the sauce thickens.

photo

6 Simmer and serve

Add the sour cream and simmer for 1-2 min. Add the cranberry sauce. Season with salt and pepper to taste. Serve the meatloaf with the mash and mushroom gravy to the side.

Tips for fussy eaters

Dice the onions as finely as possible so the meatloaf has a smoothe texture.

Pro tip

For perfectionists – take a small amount of the raw meatloaf mixture and fry it in a pan to test the seasoning, before putting in the oven.

Ingredients

Number of people

Meatloaf

Beef mince 350 Grams
Carrot 1 Piece
Red onion 1 Piece
Fresh parsley 15 Grams
Worcestershire sauce 15 ML
Fresh breadcrumbs 20 Grams
Eggs 1 Piece
Ketchup 20 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Mash

Potatoes 600 Grams
Salted butter 20 Grams
Whole milk 200 ML
Salt 1 Tsp

Gravy

Water 400 ML
Beef stock cube 0.5 Piece
Chestnut mushrooms 250 Grams
Salted butter 20 Grams
Dried thyme 2 Grams
Plain flour 10 Grams
Sour cream 60 Grams
Cranberry sauce 50 Grams
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