Mini Beef Meatloaves & Mash
with Steamed Veggies & Bacon Gravy
Sink your fork into a slice of nostalgia with this hearty, flavour-packed meatloaf! Comfort food at its finest, it’s a savoury blend of beef mince, spices and breadcrumbs that brings a smile with every bite. We’ve served it alongside classic sides like mash and gravy. Dig in!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
carrot
1 packet
broccoli florets
½
Onion
1 packet
diced bacon
1 packet
beef mince
1 packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Aussie Spice Blend
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Onion Chutney
(Contains Sulphites; )
1 sachet
Gravy Granules
(Contains Soy, Sulphites, Gluten; May be present Milk, Peanut, Sesame, Almond, Pistachio nuts, Cashew, Walnut. )
Not included in your delivery
olive oil
1
egg
(Contains Egg; )
40 g
butter
(Contains Milk; )
2 tbs
milk
(Contains Milk; )
½ cup
boiling water
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Peel and cut potato into large chunks. Thinly slice carrot into sticks. Cut any larger broccoli florets in half. Finely chop onion (see ingredients). • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, until tender, 3-5 minutes. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook diced bacon, breaking up with a spoon, until golden, 4-6 minutes. Transfer to a bowl.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• In a large bowl, combine beef mince, onion, panko breadcrumbs, Aussie spice blend, garlic paste, the egg and a good pinch of salt and pepper. • Shape beef mixture into loaves about 12cm long and 5cm thick (1 per person). • Place in medium baking dish and bake, until browning, 25-30 minutes. • Remove baking dish from oven, drain oil, then evenly spread onion chutney over the top and sides of the meatloaves and bake, until browned and cooked through, for a further 10 minutes.
• When meatloaves have 20 minutes remaining, boil the kettle. • Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook potato in the boiling water for 6 minutes. Place a colander or steamer basket on top and add broccoli and carrot. • Cover and steam until veggies are tender, and potatoes are easily pierced with a knife, for another 7-8 minutes.
• Transfer veggies to a bowl. Season and cover to keep warm. • Drain potatoes and return to saucepan. Add the butter, milk and a pinch of salt and mash until smooth.
• Meanwhile, in a medium bowl, combine gravy granules, diced bacon and the boiling water (1/2 cup for 2 people / 1 cup for 4 people), whisking, until smooth, 1 minute.
• Slice meatloaves. • Divide mini beef meatloaves, mash and steamed veggies between plates. • Pour over gravy to serve. Enjoy!