Mini Beef Meatloaves and Gravy

Nutrition per serve

Ingredients

• 1pcs carrot
• 1pcs potato
• 1pcs beef-style stock cubes
• 1clove garlic
• 300g lean beef mince
• 10g cornflour
• 50g tomato paste
• 10g Spanish seasoning
• 1pcs onion
• 50g parmesan
• 30g pitted kalamata olives
• 50g baby spinach leaves
• 23ml olive oil
• 180ml (¾ cup) boiling water
• 5ml plain flour
• 10ml extra virgin olive oil
• 5ml balsamic vinegar
• 1ml dijon mustard
• 8ml honey

Method

1. Step 1 — Roast wedges
   Preheat the oven to 200C, fan-forced. Line 2 oven trays with baking paper. Halve the carrot widthwise, then cut the carrot and unpeeled potato into 1.5cm-thick wedges. Put on a lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Roast for 30 mins or until golden and tender.
2. Step 2 — Prep mince mixture
   Meanwhile, crumble 1 stock cube into a heatproof jug, add 180ml (¾ cup) boiling water and stir to dissolve. Set aside. Crush or finely chop the garlic. Put the garlic, beef mince, half the cornflour, half the tomato paste and 1 tsp Spanish seasoning* in a large bowl and season with salt and pepper. Using damp hands, combine well.
3. Step 3 — Roast meatloaves
   Divide the mince mixture equally into 2, shape into ovals and put on the remaining lined tray. Drizzle with 2 tsp olive oil and roast for 25 mins or until cooked through. Cover to keep warm.
4. Step 4 — Make onion gravy
   While the meatloaves are roasting, thinly slice the onion. Heat 2 tsp olive oil in a medium frypan over high heat. Cook the onion, stirring regularly, for 5 mins or until softened. Add 1 tsp flour and stir for 1 min. Stir in the stock and remaining tomato paste until combined. Bring to the boil and cook for 4 mins or until thickened.
5. Step 5 — Prep dressing
   Meanwhile, combine 2 tsp extra virgin olive oil, 1 tsp balsamic vinegar, ¼ tsp dijon mustard and ½ tsp honey in a large bowl. Season with salt and pepper and whisk to combine.
6. Step 6 — Get ready to serve
   Finely grate the parmesan over the wedges. Roast for a further 3-5 mins until golden. Stir 1 tsp honey into the gravy. Taste, then season with pepper. Halve the olives. Add the olives and spinach to the dressing and toss to coat. Divide the meatloaves, wedges and salad among plates and spoon over the onion gravy to serve.

Allergens

Gluten, Wheat, Sulphites, Milk