Glazed Beef Meatloaf and Fluffy Mash

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs zucchini
• 2pcs potato
• 300g lean beef mince
• 40g panko breadcrumbs
• 10g Italian seasoning
• 1pcs egg
• 15ml olive oil
• 30ml barbecue sauce
• 20g butter

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Halve the carrot and zucchini widthwise, then cut into 1cm-thick wedges. Peel the potatoes and cut into 2cm chunks (see Make it yours).
2. Step 2 — Roast meatloaf
   Put the beef mince, breadcrumbs, 3 tsp Italian seasoning and 1 egg in a large bowl and season with salt and pepper. Using damp hands, combine well, then shape into an oval loaf and put on a lined tray. Brush with 2 tsp olive oil. Roast on the upper oven shelf for 20 mins. Brush with 1 tbs barbecue sauce and roast for a further 10 mins or until cooked through.
3. Step 3 — Roast veggies
   Meanwhile, put the carrot and zucchini on the remaining lined tray and drizzle with 2 tsp olive oil. Scatter over the remaining Italian seasoning, season with salt and pepper and toss to coat. Roast on the lower shelf for 20 mins or until golden and tender.
4. Step 4 — Make mash
   While the veggies are roasting, put the potato in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 10-12 mins until tender. Drain, then return to the pan. Mash the potato until smooth, then add 20g butter, season with salt and pepper and stir until combined. Cover to keep warm.
5. Step 5 — Serve up
   Slice the meatloaf. Divide the meatloaf, mash and roast veggies among plates. Serve with the remaining barbecue sauce and enjoy!
6. Step 6 — Make it yours
   Prefer to roast the potato instead? Simply cut into wedges and roast in the oven with the carrot and zucchini.

Allergens

Eier, Milch, Gluten, Wheat, Sulfit