

Cheesy Mash Topped Meatloaf
by Colne Life magazine
Hearty helpings!
Serves 6
Ingredients
- 1 tbsp Olive Oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, crushed
- 750g Beef Mince
- 1/2 cup Frozen Peas
- 1 Egg, lightly beaten
- 180g Dried Breadcrumbs
- 60g Barbecue Sauce
- 60g Tomato Sauce
- 60g fresh flat-leaf Parsley, chopped
- 3-4 Opies Pickled Walnuts, chopped
- 500g Potatoes, peeled and chopped
- 50g Butter, cut into small pieces
- 60g Milk
- 60g Mature Cheddar, grated
- 1 jar Opies mini Silverskin Onions, drained
Method
- Heat the olive oil in a small frying pan over a medium-high heat. Cook the onion for around five minutes until soft and slightly golden. Add the garlic and cook and stir for a minute until fragrant – be careful not to burn. Remove from the heat and leave to cool for around 10 minutes.
- Meanwhile, make the mashed potato topping. Boil the potato in a pan of salted, boiling water for around 12 – 15 minutes or until tender. Drain well and return the pan to the stove over a low heat. Add 40g butter and milk to the potatoes and mash until smooth. Add the cheese and onions and season to taste.
- Preheat the oven to 180°C / Fan 160°C. Grease a 7cm-deep, 11cm x 21cm loaf tin. Line the base and sides with tin foil then baking paper being sure to extend the paper to about 3cm above the edge of the pan.
- Place the beef mince, peas, egg, breadcrumbs, barbecue sauce, tomato sauce, parsley and onion mixture in a large bowl. Season with salt and pepper. Mix well to combine then spoon the mixture into prepared tin, pressing with the back of spoon to level.
- Bake for 25 minutes or until browned and almost cooked through. Remove from oven. Increase temperature to 200°C / Fan 180°C. Spoon the mashed potato on top of meatloaf. Dot with the remaining butter.
- Bake for 20 – 25 minutes or until the potato is golden brown. Leave the meatloaf in a pan for around 10 minutes. Lift onto a plate and then cut into slices and serve. Serve with a rich beef gravy and extra vegetables.
Recipe from Opies.
Why not also try our Tuscan Style Sausage & Cannellini Bean Soup?
ColneLife Sep/Oct/Nov 25