Meatloaf is often a winner for people with kids, and if it isn’t yet this Top Deck Meatloaf will ensure it will be. Perfectly balancing meat and vegetables, with lots of flavour, this is a family friendly meal that everyone can enjoy.
If your children are particularly anti-vegetable, you can always blend the onion, garlic, zucchini and carrot together into a veggie much before mixing in with the mince mixture.
Method
-
In a small frying pan on a medium heat heat the olive oil and then cook the onion for about five minutes, or until soft. Then add the garlic and cook until fragrant, about one minute. Remove from heat and cool
-
While that is cooling, prepare the mashed potatoes. Take your potato chunks and cook in a saucepan of boiling, salted water for 12-15 minutes (depending on the size of your pieces) until tender. Drain and return to pan on a very low heat. Add the butter and milk, and then mash until mixture is smooth. Add cheese and chives, mix and top with salt and pepper if desired.
-
Preheat the oven to 180C and grease a loaf pan that is at least 7cm deep. Line the base and sides with baking paper, extending it a few centimetres above the pan to make it easy to remove.
-
In a large bowl put the mince, peas, zucchini, carrot, egg, breadcrumbs, tomato paste, Worcestershire sauce, onion, garlic, salt and pepper. Mix well to combine. Put this mixture into the pan, and press it level using the back of a spoon.
-
Bake meat mixture in pan for 25 minutes, or until browned and almost cooked through. Remove from the oven, and increase temperature to 200C. Add the mashed potato on top of the meatloaf, smoothing with a spoon.
-
Bake for a further 20-25 minutes, or until potato is golden. Allow meatloaf to stand for a few minutes before lifting out of pan and cutting. Serve with steamed vegetables.
