Meatloaf with Green Beans and Smashed Potatoes

clock 10 minutes + 1 hour 10 minutes bowl Serves 4


  • 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
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  • 1. Preheat oven to 180°C, with a rack in the middle of the oven.

  • 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.

  • 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.

  • 4. Place meatloaf mixture into a loaf pan (12cm x 22cm) and press down.

  • 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.

  • 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.

  • 7. Serve the meatloaf with smashed potatoes, steamed beans and tomato sauce.

  • Tip: To make fresh breadcrumbs place a couple slices of bread in a food processor and pulse until you have crumbs.

By Brett McGregor

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