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Provençal-Style Meatloaf
Provençal-Style Meatloaf

Provençal-Style Meatloaf

over rice with roasted vegetables in tomato sauce

You might know meatloaf mostly as an American food, but this isn't really the case! It originates from what we now call Western Europe, namely around Germany and Scandinavia.

Tags:
Extra Veggies
Family
Allergens:
Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total45 minutes
Cooking Time45 minutes
DifficultyMedium

Ingredients

Serving amount

⅓ piece

Onion

½ piece

Garlic

100 g

Pork mince

(May be present: Soja, Tarwe, Ei, Mosterd, Selderij)

15 g

Panko breadcrumbs

(Contains: Tarwe)

¼ pack

Chopped tomatoes

½ sprig

Fresh rosemary

75 g

White long grain rice

½ sachet(s)

Sicilian-style herb mix

15 g

Sundried tomatoes

½ piece

Carrot

⅓ sachet(s)

Italian seasoning

½ piece

Courgette

Not included in your delivery

¼ tablespoon

[Plant-based] butter

½ tablespoon

Balsamic vinegar

½ tablespoon

Olive oil

30 milliliters

[Plant-based] milk

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3180 kJ
Calories760 kcal
Fat30.1 g
Saturated Fat9.9 g
Carbohydrate92.5 g
Sugar15.5 g
Dietary Fiber7.4 g
Protein28.6 g
Salt2.3 g
Trans Fat0.1 g
Potassium612.3 mg
Calcium64.6 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Bowl
Oven Dish
Tall-Sided Pan
Pan
Baking Sheet with Baking Paper

Cooking Steps

Prepare
1
  • Preheat the oven to 200°C.
  • Chop the onion and crush or mince the garlic. Finely chop the sundried tomatoes.
  • Transfer the mince to a bowl. Add the panko, the milk, the garlic, the sundried tomatoes, the Sicilian-style herbs and half of the onion.
  • Season generously with salt and pepper, then knead well to combine.
Bake the meatloaf
2
  • Shape into a meatloaf.
  • Melt a small knob of butter in a frying pan over medium-high heat. Sear the meatloaf for 4 - 6 minutes until evenly browned.
  • Transfer to an oven dish and bake for 20 - 30 minutes (see Tip).

Tip: cut open the meatloaf after 20 minutes and check how much further it needs to be cooked.

Roast the vegetables
3
  • Boil plenty of salted water in a pot or saucepan for the rice.
  • Cut the carrot and courgette into crescents, then transfer both to a parchment-lined baking sheet.
  • Drizzle lightly with olive oil and season with salt and pepper, then roast in the oven for 15 - 20 minutes.
  • Meanwhile, boil the rice for 10 - 12 minutes, then drain and set aside.
Make the sauce
4
  • Heat a light drizzle of olive oil in a pot or saucepan over medium-high heat. Fry the rest of the onion for 2 minutes, then deglaze with the balsamic vinegar.
  • Add the chopped tomatoes, Italian seasoning and rosemary, then season to taste with salt and pepper.
  • Mix well and lower the heat, then allow to simmer gently for 10 - 15 minutes.
Finish the sauce
5
  • When the roasted vegetables are done, transfer them to the tomato sauce.
  • Mix well to combine.

Did you know... chopped tomatoes contain almost as many vitamins and minerals as fresh ones. Altogether, this recipe contains more than 200g of vegetables!

Serve
6
  • Slice the meatloaf and serve on plates.
  • Drizzle with the cooking juices from the oven dish.
  • Serve with the rice and vegetables alongside.

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