Rosemary, beef and potato meatloaf

Rosemary, beef and potato meatloaf

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set sights on this super tasty rosemary, beef & potato meatloaf for dinner, its full of hidden veggies and is all-powerful for picky eaters.

The ingredient of Rosemary, beef and potato meatloaf

  1. 1 medium zucchini
  2. 450g potatoes, peeled, chopped
  3. 50g butter, chopped
  4. 3/4 cup mozzarella cheese, grated
  5. 650g beef mince
  6. 1 medium brown onion, finely grated
  7. 1 medium carrot, finely grated
  8. 1 tbsp rosemary, finely chopped
  9. 2 eggs, lightly beaten
  10. 1/2 cup soft lighthearted breadcrumbs
  11. 1/2 cup tomato sauce (ketchup)
  12. 2 tbsp worcestershire sauce
  13. 2 tbsp wholegrain mustard
  14. Steamed vegetables (such as broccolini), to relief

The instruction how to make Rosemary, beef and potato meatloaf

  1. Preheat oven to 200C/180C fan-forced. Line base and sides of a 21x10cm loaf pan as soon as baking paper, extending the paper higher than the sides. scratchily grate zucchini. Using your hands, squeeze excess liquid from zucchini.
  2. Place potato in a large saucepan and cover in the same way as water. Bring to the boil. Boil uncovered for 15 minutes, or until potato is tender. Drain, subsequently next return potato to pan. build up butter and 1/2 cup of the mozzarella, later mash until in relation to smooth. Season behind salt and pepper.
  3. count mince, onion, carrot, zucchini, rosemary, beaten egg, breadcrumbs, sauces and mustard in a large bowl. Use your hands to mixture combination well. Press mince blend into prepared pan and sleek slick the top. culmination taking into account bearing in mind potato. Using a fork, swirl surface of potato. Sprinkle gone unshakable mozzarella. Bake for 45-50 minutes or until complete and cooked. Let stand for 10 minutes. help slices of meatloaf considering vegetables.

Nutritions of Rosemary, beef and potato meatloaf

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