This meatloaf with mashed potato and peas is practically a meal in one!
- 1 tablespoon olive oil
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed
- 750g beef mince
- 1/2 cup frozen peas
- 1 egg, lightly beaten
- 3/4 cup dried breadcrumbs
- 1/4 cup MasterFoods® Barbeque Sauce
- 1/4 cup tomato sauce
- 1/4 cup chopped fresh flat-leaf parsley leaves
- Gravy, to serve
- 750g Desiree potatoes, peeled, chopped
- 50g butter, chopped
- 1/4 cup milk
- 1/4 cup grated cheddar
Step 1 :
Heat oil in a small frying pan over medium-high heat. Cook onion for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute or until fragrant. Remove from heat. Cool for 10 minutes.
Step 2 :
Meanwhile, make Mashed potato: Cook potato in a saucepan of boiling, salted water for 12 to 15 minutes, or until tender. Drain well. Return to pan over low heat. Add 40g butter and milk. Mash until smooth. Add cheese. Season.
Step 3 :
Preheat oven to 180C/160C fan-forced. Grease a 7cm-deep, 11cm x 21cm loaf pan. Line base and sides with baking paper, extending paper 3cm above edges of the pan. Place mince, peas, egg, breadcrumbs, barbecue sauce, tomato sauce, parsley, and onion mixture in a large bowl. Season with salt and pepper. Mix well to combine. Spoon the mixture into prepared pan, pressing with the back of a spoon to level.
Step 4 :
Bake for 25 minutes or until browned and almost cooked through. Remove from the oven. Increase temperature to 200 ?C/180 ?C fan-forced. Spoon mashed potato on top of meatloaf. Dot with remaining butter. Bake for 20 to 25 minutes or until potato is golden. Stand meatloaf in the pan for 10 minutes. Lift onto a plate. Serve cut into slices with gravy.