Meatloaf with Mashed Potatoes

Meatloaf

• 1 medium Yellow onion
• 700 g Minced beef
• 80 g Breadcrumbs
• 1 Egg
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp Ground garlic
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 120 g Ketchup

Mashed potatoes

• 900 g Russet potato
• 60 g Butter
• 150 ml Whole milk

1. Heat the oven to 180°C (355°F). Finely chop the onion.
2. In a mixing bowl, combine the minced beef, breadcrumbs, egg, Worcestershire sauce, Dijon mustard, ground garlic, fine sea salt, black pepper and the onion. Mix with your hands just until evenly combined, without overworking it.
3. Press the mixture into a loaf pan and smooth the top. Bake for 45 minutes, until the meatloaf is set and starting to brown at the edges.
4. Meanwhile, peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water and bring to the boil, then simmer for 15 to 20 minutes until very tender.
5. Brush the ketchup over the top of the meatloaf. Return to the oven for 10 minutes, until the glaze looks sticky and slightly darkened.
6. Drain the potatoes well, then return them to the hot pot for 1 minute to steam dry. Mash with the butter, then gradually mash in the whole milk until creamy and smooth.
7. Rest the meatloaf for 5 minutes, then slice. Serve with the mashed potatoes.

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