Equipment
- 1 Oven tray
- Baking paper
- 1 Large bowl
- 1 Mini loaf, large muffin tray or oven tray
- 1 Gravy jug
- 1 Small pot
- 1 Steamer pot
Ingredients
Wedges
- 2 carrot
- 600 g potatoes
- 1 tbsp / 15 ml olive oil
Meatloaves
- 2 cloves garlic
- 600 g beef mince
- 2 tsp / 9 g cornflour
- 2 tbsp / 35 g tomato paste
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp paprika
- oil spray
Gravy
- 1 cube / 1 cube beef stock
- 1 brown onion
- 1 tbsp / 15 ml olive oil
- 1 tsp / 5 g flour or gluten-free flour
- 2 tsps honey
- 2 tbsp / 35 g tomato paste
Broccoli
- 1 broccoli
- ½ cup / 50 g parmesan cheese grated
Instructions
Before you start
- Preheat the oven to 220 °C or 200 °C fan bake. Line the oven tray with baking paper. Bring a jug to the boil. Bring a steamer pot of hot tap water to a boil.
Cook wedges
- Halve 2 carrot width-wise, then cut the carrot and unpeeled 600 g potatoes into 1.5 cm thick wedges. Put on the prepared tray and drizzle with 1 tbsp olive oil, season with salt and pepper and toss to coat. Roast for 20-25 minutes or until golden and tender.
Make meatloaves
- Peel and mince 2 cloves garlic. Put the garlic, 600 g beef mince, 2 tsp cornflour, 2 tbsp tomato paste, 1 tsp coriander, 1 tsp cumin and 1 tsp paprika in a large bowl and season with salt and pepper. Using damp hands, combine well.
Cook meatloaves
- Divide the mince mixture equally into 4, shape into mini loaves and put in the mini loaf tray (or oven tray if using). Spray with oil spray and roast for 15-20 minutes or until cooked through. Cover to keep warm.
Start gravy
- Meanwhile, crumble 1 cube beef stock into a gravy jug, add 185ml or ¾ cup boiling water and stir to dissolve. Peel and thinly slice 1 brown onion. Heat 1 tbsp olive oil in a small pot over high heat. Cook the onion, stirring regularly, for 5 minutes or until softened.
Finish gravy
- Add 1 tsp flour and stir for 1 minute. Stir in the stock (reserve the jug) and 2 tbsp tomato paste. Bring to a boil and cook for 4 minutes or until thickened. Stir in 2 tsps honey then carefully pour the gravy into the reserved gravy jug.
Steam broccoli & finish wedges
- Cut 1 broccoli into small florets. Add to the steamer pot of boiling water and cook for 4-5 minutes until tender, or cooked to your liking. Finely grate ½ cup parmesan cheese over the wedges. Roast for a further 3-5 minutes until golden.
To serve
- Divide the mini meatloaves, parmesan-loaded chips and broccoli between plates. Drizzle over the gravy.
Nutrition
Calories: 571kcal | Carbohydrates: 43g | Protein: 43g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 578mg | Potassium: 1752mg | Fiber: 9g | Sugar: 11g | Calcium: 288mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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