Plant-Based 'Meatloaf'

Nutrition per serve

Ingredients

• 2pcs potato
• 1pcs onion
• 150g green beans
• 10g country seasoning
• 250g plant-based mince
• 40g panko breadcrumbs
• 200ml boiling water
• 23ml olive oil
• 1pcs egg
• 20g butter
• 10ml plain flour

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 220C, fan-forced. Line 2 large oven trays with baking paper. Cut the unpeeled potatoes into 1.5cm-thick chips. Thinly slice the onion. Trim the beans. To make the stock, put half the country seasoning in a heatproof jug, add 200ml boiling water and stir to dissolve.
2. Step 2 — Bake chips
   Put the potato on a lined tray, drizzle with 2 tsp olive oil, season with salt and pepper and toss to coat. Bake on the upper oven shelf for 25 mins or until golden and tender.
3. Step 3 — Bake meatloaves
   While the chips are baking, put the plant-based mince, breadcrumbs, remaining country seasoning and 1 egg in a bowl. Using damp hands, combine well, then divide into 2 equal portions, shape into logs and put on the remaining lined tray. Brush the meatloaves with 2 tsp olive oil and bake on the lower shelf for 25 mins or until cooked through.
4. Step 4 — Make onion gravy
   Meanwhile, heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the onion, stirring occasionally, for 7-8 mins until caramelised. Add 20g butter and cook until melted. Add 2 tsp plain flour and cook, stirring, for 1 min or until the flour starts to turn golden. Gradually add the stock, stirring constantly, and bring to the boil.
5. Step 5 — Cook beans and serve up
   Reduce the heat to low and cook the gravy, stirring, for 5 mins or until thickened (see Make it yours). Remove from the heat. Bring a small saucepan of salted water to the boil. Add the beans and cook for 2-3 mins until tender. Drain. Divide the meatloaves, chips and beans among plates. Spoon over the onion gravy and enjoy!
6. Step 6 — Make it yours
   If the gravy gets too thick for your liking, simply add a touch more water to thin it down.

Allergens

Eier, Milch, Gluten, Wheat, Sulfit, Sojabohnen