Rustic Meatloaf

with Mash and Mushroom Gravy
A classic for a reason!
Cals 1150 · Prot 55 · Carbs 81 · Fat 75
Family-Friendly
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30 min
photo
A classic for a reason!
Cals 1150 · Prot 55 · Carbs 81 · Fat 75
Family-Friendly
Try Hello Chef Now
Download PDF
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

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.

Before you start

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

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.

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, cree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.

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