Homemade Meatloaf with Mashed Potato
with braised leeks & cranberry chutney
Did you know that the word cranberry is derived from the German kraanbere? This is because the plant's flowers are reminiscent of a crane!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Onion
2.5 g
Fresh curly parsley
(May be present: Selderij)
1 pinch
Nutmeg
250 g
Potatoes
1 piece
Leek
100 g
Seasoned minced meat blend
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
25 g
Panko breadcrumbs
(Contains: Tarwe)
40 g
Cranberry chutney
Not included in your delivery
30 milliliters
[Plant-based] milk
1.25 tablespoon
[Plant-based] butter
125 milliliters
Low sodium vegetable stock
1 teaspoon
Mustard
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Chop the onion very finely and grate a pinch of nutmeg. Finely chop the parsley.
Prepare the stock. Thoroughly wash or peel the potatoes and cut them into rough chunks. Halve the leek lengthways, then cut into 10cm long pieces.
Transfer the mince to a bowl. Add the milk, panko, onion, nutmeg and half of the parsley, then season with salt and pepper. Knead into a firm ball.
Grease an oven dish with a small knob of butter. Transfer the mince to the oven dish and shape it into a meatloaf. Bake in the oven for 20 – 30 minutes (see Tip).
Tip: if you're cooking for more than two people, the meatloaf may need more time. Keep an eye on it and bake longer as needed, topping with some small cubes of butter as preferred.
In the meantime, melt a knob of butter in a deep frying pan over medium-high heat and fry the leek for 3 – 4 minutes. Deglaze with the stock and cover with the lid, then allow to simmer gently for 15 minutes. In the meantime, boil plenty of water in a pot or saucepan and cook the potatoes for 12 – 15 minutes, covered. Drain and then mash the potatoes with the mustard, a knob of butter and a splash of milk. Season to taste with salt and pepper.
Slice the meatloaf and serve on plates. Pour over the cooking juices from the oven dish. Serve with the mash, braised leek and cranberry chutney. Garnish the mash with the rest of the parsley.
