Meatloaf

One of our families all time favourite comfort food is without any doubt the meatloaf!!!

Served with roasted vegetables, gravy and delicious mashed potatoes it is even dinner party worthy if you want to treat good friends to a homemade meal rather than to a fancy one. I have in all my life never had a single person turn up their nose if served this dish, on the contrary!!! Many were the times were people professed delight at the prospect of having such a sumptuous meal! It is very simple to make, extremely budget friendly and you can easily feed a crowd. I once made this meal for 30 people while on ski holiday!! Everyone was absolutely delighted!!

Ideally served with Zucchini Potato Mash or – and in my opinion the best, Roasted Garlic Mashed Potatoes which is just divine with meatloaf !! Delicious Dauphinois potatoes, or crushed potatoes with sour cream and chives will also do the trick.

Meatloaf recipe my way for 4 people

For the meatloaf
250 g ground beef
250 g ground pork
50 g old bread (preferably white but brown works too)
Milk to soften the bread in
1 onion
Oil for frying the onions 1 egg
1 large tsp of mustard of your choice
1/2 bunch of parsley
Vegetables (e.g. onions, carrots, etc.)
For the sauce
300 ml of water
gravy granules according to the package instructions
1 tbsp of liquid cream
1 tbsp of cognac (optional)

Put the minced meat in a bowl.

Soften the old bread cut into pieces in a bowl of milk. Cook the diced onion in a little oil. They shouldn’t turn brown.

Add them to the bowl with the minced meat, the bread – well pressed with your hands (without the milk), mustard, egg and chopped parsley.

Mix well with your hands until it becomes a homogeneous mass. Clean, peel and cut the vegetables into pieces and spread them on a baking sheet. Drizzle with oil and mix the vegetables so that all are covered.

Put the meat mix on the work surface and form into a loaf. Place it gently onto the vegetables.

Put the baking sheet in the preheated oven at 180 ° C for 40 – 50 minutes.

Meanwhile prepare your sauce by mixing 300 ml of water with the required amount of gravy granulés and let it boil for 2 to 3 minutes. Remove from the heat, add the cream and the cognac. Ideally serve with a good mash but Pilaf Rice or other works too.

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