Potato Topped Mustard Meatloaf
4
peopleServes
20
minutesPreparation Time
1.25 hours (including resting time)
Cooking Time
Ingredients
- To Make
- 750 g potatoes, peeled roughly chopped
- 40 g butter, chopped
- ¼ cup (60 mL) milk
- ¼ cup (30g) grated tasty cheese
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 500 g lean beef mince
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 carrot, finely diced
- ½ cup (140g) frozen peas (thawed and drained)
- 1 egg, lightly beaten
- ½ cup dried breadcrumbs
- ¼ cup (60 mL) barbecue sauce
- ¼ cup (60 mL) tomato sauce
- 2 tbsp KEEN'S Mustard Powder
- To Serve
- gravy
Directions
- Preheat oven to 180˚C (160˚C fan-forced). Grease a 7cm-deep, 11cm x 21cm loaf pan. Double line base and sides with baking paper, extending paper 3cm above edges of pan.
- 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 butter and milk. Mash until smooth. Add cheese. Season with McCormick Sea Salt and Black Pepper and set aside.
- Place mince, onion, garlic, carrot, peas, egg, breadcrumbs, barbecue sauce, tomato sauce and KEEN’S Mustard Powder in a large bowl. Season with McCormick Sea Salt and Black Pepper. Mix well to combine. Spoon the mixture into prepared pan, pressing with the back of spoon to level.
- Bake for 25 minutes or until browned and almost cooked through. Remove from oven. Increase temperature to 200˚C (180˚C fan-forced). Spoon mashed potato evenly over top of meatloaf. Return to oven and bake for a further 20 to 25 minutes or until potato is golden brown. Stand meatloaf in pan for 10 minutes.
- Using the baking paper, lift onto a chopping board. Cut into thick slices and serve with steamed green vegetables and gravy.
Recipe Tip
Great served chilled, with KEEN’S Mustard and fig chutney.
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