Bounty_Meatloaf

Bounty Meatloaf

  • Serves 6
  • Prep time: 20 minutes | Cooking time: 40 minutes

This is a delicious meatloaf is packed full of vegetables, flavour and topped with tangy kūmara and parmesan crust.

Ingredients

  • 500g Prime Beef Mince

  • 500g sausage meat - best you get this from a good butcher

  • olive or vegetable oil

  • 1 onion finely diced

  • 1 clove garlic, crushed

  • 1 carrot, diced

  • 1 potato, peeled and diced

  • 1 kumara, diced

  • 2 cherry tomatoes, halved

  • handful fresh parsley, finely chopped

  • handful fresh thyme leaves, finely chopped

  • 2 tbsp fruit chutney

  • 2 tbsp Worcestershire sauce

  • 1 tbsp tomato paste

  • 1/2 cup milk

  • knob butter

  • 3 tbsp grated parmesan

Method

  1. Grease a loaf tin and heat your oven to 180C.

  2. In a large lidded frypan heat olive oil and then add onion and garlic and cook over a gentle heat until transparent. Salt carrot and potato lightly then toss into the pan, cover and cook until just tender - around 10-15 minutes on a medium heat. Remove from the heat and allow to cool.

  3. Put the diced kūmara in a pan of cold salted water and bring to the boil. Cook until soft. Set aside.

  4. In a large bowl combine the minced beef, sausage meat, chutney, handful of parsley and thyme, Worcestershire sauce and tomato paste. Mix everything well - it’s best to use your clean hands to do this. Add the cooled carrot and potato and blend well. Pour the mixture into the loaf tin and spread it evenly.

  5. Bake the meatloaf in the oven for 40 minutes – until well cooked. Remove from the oven.

  6. While the meatloaf is in the oven, drain the kūmara, then in a bowl add the milk, butter, parmesan, and the second parsley measure and whip until creamy. Season with salt and pepper.

  7. Dot the kumara on the meatloaf. Top each swirl with a cherry tomato and pop back into the oven for another 10 minutes. Remove from the oven, let it sit for 10 minutes to firm up before slicing and serving.