Bounty Meatloaf
This is a delicious meatloaf is packed full of vegetables, flavour and topped with tangy kūmara and parmesan crust.
Ingredients
Method
- 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
- Grease a loaf tin and heat your oven to 180C.
- 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.
- Put the diced kūmara in a pan of cold salted water and bring to the boil. Cook until soft. Set aside.
- 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.
- Bake the meatloaf in the oven for 40 minutes – until well cooked. Remove from the oven.
- 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.
- 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.