Meatloaf with Green Beans and Smashed Potatoes

Ingredients
- 3 Tbsp butter unsalted
- 1 onion, grated
- 1 celery stalk, finely chopped
- 1 carrot, grated
- salt, to taste
- 3 cloves garlic, minced
- pepper, to taste
- 1 Tbsp Worcester sauce
- 1/3 cup tomato sauce
- 300 g beef mince
- 3 pork sausages, skin removed
- 1 cup fresh breadcrumbs
- 2 large eggs, beaten slightly
- 2 Tbsp parsley plus extra for garnishing
- 300 g whole green beans, steamed
- tomato sauce to serve
- 4 potatoes, scrubbed
- 2 cloves garlic, crushed
- 2 Tbsp oil
Method
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1. Preheat oven to 180°C, with a rack in the middle of the oven.
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2. Melt 2 Tbsp butter in a large, frying pan on medium heat. Add onion, celery, and 3 cloves garlic (minced) and cook for 5 minutes. Add carrots, cover pan and cook for another 5 minutes, until carrots are tender, stirring occasionally. Season with salt and pepper. Add Worcestershire and tomato sauce. Cook for another minute and remove from heat to cool.
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3. Once the vegetables have cooled to the touch, place them in a large bowl with mince, sausages, eggs, breadcrumbs and parsley. Use your hands to mix them together until everything is evenly distributed.
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4. Place meatloaf mixture into a loaf pan (12cm x 22cm) and press down.
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5. Bake for 1 hour. Remove from oven and let sit for 10 minutes. Then use a spatula to gently lift the meatloaf out of the loaf pan to a serving plate.
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6. To make the smashed potatoes: Boil potatoes for 8 minutes. Drain and cool for 10 minutes. Mash roughly. Heat oil in a frying pan. Add 1 Tbsp butter, 2 cloves garlic crushed and potatoes and fry until golden and crispy.
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7. Serve the meatloaf with smashed potatoes, steamed beans and tomato sauce.
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Tip: To make fresh breadcrumbs place a couple slices of bread in a food processor and pulse until you have crumbs.
By Brett McGregor