Mini Beef Meatloaves & Mash
with Peppercorn Gravy & Steamed Green Veggies- Wheat
- Gluten
- Soy
- Sulphites
- Gluten
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Walnut
- Eggs
Our Slow Cook recipes are perfect for those cold nights - switch on your oven and get ready to cook low and slow to pack maximum flavour. Tonight, we've got homey beef meatloaves paired with steamed veggies, fluffy mash and peppercorn gravy. We promise that your kitchen will be smelling divine, as this one cooks!
Ingredients
250 g
Beef Mince
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1
Broccoli
1
Brown Onion
2
Garlic
1 packet
Gravy Granules
(Contains: Wheat, Gluten, Soy, Sulphites; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Walnut.)
1 packet
Green Beans
2
Potato
1 sachet
Aussie Spice Blend
1 packet
Sweet & Savoury Glaze
(May be present: Almond, Cashew, Macadamia, Milk, Walnut, Eggs.)
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Peel and cut potato into large chunks. Finely chop brown onion (see ingredients). • Crush black peppercorns (see ingredients) with a pestle and mortar, or in their sachet using a rolling pin. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, until tender, 3-5 minutes.
• In a large bowl, combine beef mince, onion, panko breadcrumbs, Aussie spice blend, garlic paste, the egg and a good pinch of salt and pepper. • Shape beef mixture into loaves about 12cm long and 5cm thick (1 per person). • Place in medium baking dish and bake, until browning, 25-30 minutes. • Remove tray from oven, drain oil, then brush over sweet & savoury glaze and bake, until browned and cooked through, for a further 10 minutes.
• When meatloaves have 20 minutes remaining, boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return potatoes to pan. • Add the butter and milk to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• When potatoes have 5 minutes remaining, place green veg mix with a splash of water in a large microwave-safe bowl. Cover with a damp paper towel. • Microwave on high until just tender, 2-4 minutes. • Drain veggies, then return to the bowl with a drizzle of olive oil, season and cover to keep warm.
• Meanwhile, in a medium bowl, combine gravy granules and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute. • Stir in crushed peppercorns, until combined.
• Slice meatloaves. • Divide mini beef meatloaves, mash and steamed green veggies between plates. • Pour over peppercorn gravy. Enjoy!
