Beef & Pistachio Meatloaves
with Peppercorn Gravy, Fries & Tomato Salad
- Tree Nuts
- Gluten
- Wheat
- Eggs
- Soy
- Sulphites
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
Have a holly, jolly Christmas with these BBQ-glazed and pistachio-based meatloaves that will have your kitchen smelling divine. The best part is that the kids can help out with this one too. Look out for the Little cooks tips to have your little ones help make this festive dish!
Ingredients
½
brown onion
2 sprig
rosemary
1 packet
pistachios
(Contains: Tree Nuts May be present: Milk, Peanuts, Sesame, Soy)
1 sachet
black peppercorns
1 packet
beef mince
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
2
potato
1 packet
gravy granules
(Contains: Gluten, Soy, Sulphites, Wheat May be present: Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1
cucumber
1 bag
mixed salad leaves
1 sachet
Nan's special seasoning
1 packet
BBQ sauce
Not included in your delivery
olive oil
1
egg
(Contains: Eggs)
¼ tsp
salt
½ cup
boiling water
1 drizzle
red wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion (see ingredients). Pick and finely chop rosemary. Roughly chop pistachios. • Crush black peppercorns with a pestle and mortar, or in their sachet using a rolling pin.
TIP: Run your fingers down the rosemary stalk to remove the leaves easily.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, stirring, until tender, 3-5 minutes. • In a large bowl, combine beef mince, onion, pistachios, panko breadcrumbs, Nan's special seasoning, rosemary, the egg, the salt and 1/2 the peppercorns. • Shape beef mixture into loaves about 12cm long and 5cm thick (1 per person). Place on a lined oven tray and bake until lightly browned, 25-30 minutes. • Brush over BBQ sauce and bake, until browned and cooked through, for a further 10 minutes.
Little cooks: Join the fun by helping to combine the ingredients and shaping the mixture into meatloves!
• Meanwhile, cut potato into fries. Place on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• When meatloaves have 5 minutes remaining, return frying pan to medium-high heat with a drizzle of olive oil. Cook remaining peppercorns for 30 seconds or until fragrant. Transfer to a medium heatproof bowl. • Add gravy granules and the boiling water, whisking, until smooth, 1 minute.
• Thinly slice cucumber into half-moons. • In a large bowl, combine mixed salad leaves, cucumber and a drizzle of red wine vinegar and olive oil. Season.
Little cooks: Help wash and toss the salad!
• Slice meatloaves. • Divide beef & pistachio meatloaves, fries and cucumber salad between plates. • Pour over peppercorn gravy to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The meatloaves were widely praised for their bold, well-rounded flavour, with pistachios adding a satisfying crunch and texture. Some found the meatloaves mild, while others felt the peppercorn gravy was overwhelmingly strong — using half the suggested peppercorns is worth considering.
- Ease of prep: Most found the dish straightforward to put together, though several noted the overall prep and cook time was longer than expected.
- Suggestions: Shaping the mixture into smaller loaves or meatballs reduces cooking time and helps avoid a dense or overly soft result. Some reviewers also found cooking the meatloaves on a BBQ added a pleasant smoky flavour.
- Leftovers: The meatloaves kept well and made a great lunch the next day, with one reviewer noting the recipe comfortably served four when shaped into individual portions.
- Portions: A few reviewers felt the mince quantity was on the smaller side, though others found the meal more than enough for two.
